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Servings: 1
15 g protein
11 g carbs
7 g fat
163 kcal

Instructions

  • In a bowl, combine gin, fennel fronds, sugar and salt.
  • Spread half the mixture in a baking dish. Now place salmon on top and cover it with remaining mixture.
  • Place a plastic sheet over salmon and place a pan over it.
  • Cook salmon until the flesh has darkened in color and holds firm.
  • Rinse salmon and pat dry.
  • In a large bowl, combine fennel bulb, carrots, lemon juice and the lemon slices.
  • Season the ingredients with salt and keep it aside for at least 30 minutes.
  • Now cut salmon at an angle against the grain.
  • Use salt to season yogurt and spread it on plates.
  • Top it with fennel fronds, carrot and fennel salad, fennel flowers and cured salmon.
  • Serve immediately.

Nutritional Facts

per 1 serving size (unscaled)


Amount Per Serving


Calories 163 kcal

Calories from Fat 63


% Daily Values*


Total Fat 7 g

10%


Saturated Fat 0.49 g

2.04%



Polyunsaturated Fat 0.38 g



Monounsaturated Fat 2.47 g



Cholesterol 1 mg

0.4%



Sodium 27 mg

1.17%



Potassium 82 mg



Total Carbohydrate 11 g

3.55%


Dietary Fiber 0.81 g

2.53%



Sugars 9.29 g

10.32%



Protein 15 g


Vitamin A 9.44%

Vitamin C 10%


Calcium 2.6%

Iron 0%


* Nutritional Values are estimated and may vary

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