Salmon skewer with salad and courgette filled with rice and vegetables

50 min
Type of dish: Fish, Rices, Vegetables
Temperature: Hot
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 4.32 g
Saturates 8.55 g
Monounsaturated fatty acids 30.6 g
Polyunsaturated fatty acids 7.01 g
Cholesterol 192.62 mg
Calcium 241.24 mg
Iron 4.01 mg
Zinc 3.82 mg
Vitamin A 321.68 ug
Vitamin C 53.84 g
Folic acid 124.65 ug
Salt (Sodium) 753.22 mg
Sugars 12.59 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.