Grilled Salmon Skewers on the Grill
Salmon is rich in protein as well as omega-3 fatty acids, which help protect the heart and blood vessels and may help lower cholesterol levels.
This dish contains virtually no carbohydrates, so unless you're on a low-carb diet, we recommend pairing it with a baked potato or whole wheat baguette to make it a whole meal. If you are watching your carbs, serve this with a simple side salad.
(Percentage of daily recommendation)
| Calorie | 225 cal. | (11 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 16.3 μg | (82 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 698 mg | (17 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 183 mg | |||
| Cholesterol | 35 mg |
Ingredients
- Ingredients
- 7 ozs fully ripe Tomatoes
- 2 scallions
- 1 Fennel bulb
- 1 red chili pepper (fresh)
- 3 sprigs cilantro
- 1 Lime
- 3 Tbsps olive oil
- salt
- sugar
- 14 ozs Salmon (without skin)
- 1 dried chili pepper
- peppers
Preparation steps
Cut the tomatoes into quarters and remove the seeds, taking care to remove the stems.
Cut the flesh into 1/2 inch cubes.
Rinse scallions, trim, and cut into 1/4 inch thick rings.
Rinse fennel, cut in half, remove the stalk and chop bulb finely.
Halve fresh chile pepper lengthwise, remove the seeds, rinse and finely chop.
Rinse cilantro, shake dry and chop the leaves.
Squeeze lime.
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.
Cut the salmon fillet into 12 equal cubes.
Crumble dried chile pepper, mix with black pepper (to taste) and the remaining oil and pour over the salmon. Let marinate 15 minutes.
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.