Grilled Salmon Skewerswith Fennel and Tomato Salsa

Name: Grilled Salmon Skewers
Total time: 1 h
Yield: 4
Cuisine: South America
Ingredients: 7 ounces fully ripe firm Tomato; 2 Scallions; 1 Fennel bulb (about 150 grams); 1 red Chile pepper (fresh); 3 sprigs Cilantro; 1 Lime; 3 tablespoons Olive oil; Salt; Sugar; 14 ounces Salmon (without skin); 1 dried Chile pepper; Pepper

Grilled Salmon Skewers - Grilled Salmon Skewers - Salmon conquers new territory with Asian spiced vegetables — Grilled Salmon Skewers - Salmon conquers new territory with Asian spiced vegetables

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Calories:	225 kcal
Difficulty:	easy
Preparation:	40 min
Ready in:	60 min

Low-sugar

low-carb

Vitamin-rich

Mineral-rich

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	225 kcal	(11%)
Protein	19 g	(38%)
Fat	14 g	(18%)
Carbohydrates	4 g	(2%)
Added Sugar	1 g	(1%)
Roughage	3 g	(10%)
Vitamin A	0.4 µg	(0%)
Vitamin D	16.3 µg	(326%)
Vitamin E	5.7 mg	(48%)
Vitamin B1	0.3 mg	(27%)
Vitamin B2	0.2 mg	(14%)
Niacin	11.2 mg	(70%)
Vitamin B6	1.2 mg	(86%)
Folate	83 µg	(42%)
Pantothenic Acid	1.3 mg	(22%)
Biotin	10.3 µg	(21%)
Vitamin B12	2.9 µg	(116%)
Vitamin C	51 mg	(64%)
Potassium	698 mg	(35%)
Calcium	77 mg	(10%)
Magnesium	54 mg	(14%)
Iron	2.4 mg	(17%)
Iodine	37 µg	(25%)
Zinc	1.1 mg	(11%)
Saturates	3 g
Uric Acid	183 g
Cholesterol	35 mg

Recipe development: EAT SMARTER

Ingredients

For servings

7 ounces	fully ripe firm Tomato
2	Scallions
1	Fennel bulb (about 150 grams)
1	red Chile pepper (fresh)
3 sprigs	Cilantro
1	Limes
3 tablespoons	Olive oil
	Salt
	Sugar
14 ounces	Salmon (without skin)
1	dried Chile pepper
	Pepper

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Grilled Salmon Skewers

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25 min.

Kitchen Utensils

1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Grill pan, 4 Wooden skewers

Directions

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1 Cut the tomatoes into quarters and remove the seeds, taking care to remove the stems.

2 Cut flesh into 1 cm (approximately 1/2 inch) cubes.

3 Rinse scallions, trim and cut into 1/2 cm (approximately 1/4 inch) thick rings.

4 Rinse fennel, cut in half, remove the stalk and chop bulb finely.

5 Halve fresh chile pepper lengthwise, remove the seeds, rinse and finely chop.

6 Rinse cilantro, shake dry and chop the leaves.

7 Squeeze lime.

8 Mix prepared ingredients with 1 tablespoon lime juice and oil. Season with salt and 1 pinch of sugar. Before serving, refrigerate and let marinate for at least 30 minutes.

9 Cut the salmon fillet into 12 equal cubes.

10 Crumble dried chile pepper, mix with black pepper (to taste) and the remaining oil and pour over the salmon. Let marinate 15 minutes.

11 Season salmon cubes lightly with salt and place on 4 wooden skewers. Heat a grill pan and grill the skewers on all sides 4-5 minutes. Arrange salmon skewers and salsa on plates and serve with lime wedges, if desired.

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