Salmon and Arugula Bowl

2 Reviews
100% would make this recipe again

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Preparation : 15 min Cooking : 10 min
360 calories/serving

Ingredients

4 eggs size large
1 carrots, grated 100 g
2 stalks celery, finely diced 140 g
2 green onions/scallions, finely chopped
4 radishes, thinly sliced 60 g
4 tbsp extra virgin olive oil 60 mL
2 tbsp lemon juice, freshly squeezed 3/4 lemon
400 g salmon, canned
4 cups baby arugula 80 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 tbsp fresh cilantro [optional] 4 g

Method

  1. Boil the eggs (10 min), cool them down immediately in cold water. Set aside.
  2. Meanwhile, prepare the vegetables: Grate the carrots, dice the celery, finely chop the green onions and radish. Put all the vegetables in a salad bowl. Add the arugula, then pour in the oil and lemon juice. Adjust the seasoning and toss.
  3. Transfer the salad to serving bowls. Cut the salmon into pieces and quarter the eggs. Place them on top of the salad, garnish with cilantro and serve.

Nutrition Facts Table

per 1 serving (270 g)

Amount

% Daily Value

Calories

360

Fat

27 g

41 %

Saturated 5.2 g
+ Trans 0 g

26 %

Cholesterol

250 mg

Sodium

190 mg

8 %

Carbohydrate

6 g

2 %

Fibre

2 g

7 %

Sugars

3 g

Net Carbs

4 g

Protein

24 g

Vitamin A

52 %

Vitamin C

20 %

Calcium

27 %

Iron

17 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Bone-healthy, Heart-healthy
Excellent source of  :
Calcium, Folacin, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin D, Vitamin E, Vitamin K
Good source of  :
Iron, Magnesium, Pantothenic Acid, Vitamin B6, Zinc
Source of  :
Copper, Manganese, Omega-3, Vitamin B1, Vitamin C
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables ½
Meat and Alternatives 3
Fats 4
More info
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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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