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Pieczone roladki z chleba tostowego
z łososiem i natką pietruszki

/*2 września 2016*/
Pieczone roladki z chleba tostowego <br> z łososiem i natką pietruszki

Składniki:

  • 1 filet z łososia (250 g)
  • 4 łyżki natki pietruszki
  • 4 łyżki margaryny Optima Omega 3 (80 g)
  • 16 kromek pełnoziarnistego chleba tostowego (720 g)

Liczba porcji: 1
Wartość kaloryczna 1 porcji: 278 kcal

Przygotowanie

Łososia umyj, osusz. Ugotuj na parze (3–4 minuty), podziel na części. Natkę opłucz, posiekaj, starannie wymieszaj z margaryną Optima Omega 3. Z chleba tostowego odetnij skórkę, środek każdej kromki cienko rozwałkuj. Posmaruj pietruszkową margaryną, ułóż po kawałku łososia. Kromki zwiń, tworząc roladki, zepnij dwiema wykałaczkami. Wstaw do piekarnika rozgrzanego do temperatury 180°C. Piecz ok. 10 minut, aż roladki lekko się zrumienią. Wyjmij z piekarnika, usuń wykałaczki.

Podanie:
Roladki z chleba tostowego z łososiem podawaj na ciepło lub na zimno, najlepiej w towarzystwie sałatki ze świeżych warzyw.

Komentarz dietetyka
 Łosoś jest bogaty w nienasycone kwasy tłuszczowe z rodziny omega 3, które odgrywają ważną rolę w profilaktyce chorób układu krążenia, mają działanie przeciwzapalne oraz przeciwzakrzepowe. Ryby dostarczają niezbędnych organizmowi wielonienasyconych kwasów tłuszczowych omega 3, dlatego też należy je spożywać co najmniej 2 razy w tygodniu.

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