Salmon skewer with salad and courgette filled with rice and vegetables
50 min
Temperature:
Hot
Allergens:
Ingredients for 5 portions
Calculate portions
Salmon
0.9 kg
Langoustine
0.145 kg
Cherry tomato
0.1 kg
lettuce assortment (mesclun)
0.1 kg
Vinaigrette sauce
0.025 l
Courgette
0.75 kg
Runner beans
0.075 kg
Carrots
0.075 kg
Red pepper
0.075 kg
Rice
0.15 kg
Table salt
1.5 g
Olive oil
0.05 l
Intense olive oil
0.05 l
Garlic, bulb
0.167 ud
Parsley
2.5 g
Table salt
3.333 g
Elaboration
- For the skewer:
- Previous elaborations of fish. Cut the salmon into big cubes.
- Cut the onion and courgette in cubes of 2 cm.
- Cut the cherry tomatoes in half.
- Skewer a piece of salmon, another piece of onion, courgette and onion, then a prawn, and repeat the process until finishing with a prawn.
To make this recipe you need:
- Fried sauce.
- Vinaigrette.
- Mezclum lettuce mix.
- Courgette filled with rice and vegetables.
PLATING UP
- Season the skewers with salt and oil, and cook them on the griddle on the four sides.
- Heat the courgette in the oven.
- Place the skewer on the plate and add some fried sauce. Place the salad and the filled courgette next to it.
Nutritional information (1 portion)
Energy
627.58
kcal
Carbohydrates
38.54
g
Proteins
30.14
g
Lipids
39.86
g
Fiber
3.73
g
Saturates
6.22
g
Monounsaturated fatty acids
24.83
g
Polyunsaturated fatty acids
4.84
g
Cholesterol
87.68
mg
Calcium
144.15
mg
Iron
2.58
mg
Zinc
1.97
mg
Vitamin A
284.87
ug
Vitamin C
49.88
g
Folic acid
90.72
ug
Salt (Sodium)
583.81
mg
Sugars
10.89
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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