Salmon skewer with salad and courgette filled with rice and vegetables

50 min
Type of dish: Fish, Vegetables, Rices
Temperature: Hot
Meses de temporada*: May, June, July, August, September
Allergens:
Crustacean
Crustacean
Fish
Fish
Sulfites
Sulfites
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:

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)
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.