Grilled Salmon with Vegetables and Shrimp Salad

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Grilled Salmon with Vegetables and Shrimp Salad
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Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in

Ingredients

for
4
For the salmon fillets
4 Salmon (each about 160 grams)
½ lemon (fresh)
Sea salt
Szechuan pepper
olive oil (for cooking)
For the vegetables
2 tomatoes
2 onions
½ Eggplant
1 tablespoon black Olives
butter (for sautéing)
1 zucchini
salt
freshly ground peppers
For the shrimp salad
150 grams yellow wax beans
150 grams green Beans
300 grams Broccoli
8 shrimp (ready to cook)
1 garlic clove
3 tablespoons butter
salt
freshly ground peppers
3 tablespoons White vinegar
olive oil (for drizzling)
How healthy are the main ingredients?
BroccoliOliveSalmonlemonolive oiltomato

Preparation steps

1.

For the shrimp salad: bring water to a boil in a wide pan. Blanch wax beans, then green beans, and finally broccoli florets for 4-8 minutes each. Drain and rinse with cold water, drain again. 

2.

Peel shrimp. Melt butter in a pan and saute peeled and crushed galic and shrimp until cooked. Combine vegetables and shrimp in a bowl and season with salt and pepper and drizzle with oil and vinegar. Refrigerate.

3.

For the vegetables: halve tomatoes and scoop out pulp. 

4.

Dice peeled onion, eggplant and olives finely. Melt butter in a pan and saute vegetables for a few minutes, season with salt and pepper and place into tomato shells.

5.

Rinse zucchini and cut lengthwise into thin slices.

6.
Turn the oven to 100 ° C (top and bottom heat) for hot spots.
7.

For the salmon fillets: rinse fish and pat dry. Sprinkle with grated lemon zest and drizzle with lemon juice. Season with salt and pepper and brush with a little olive oil. Heat olive oil in a pan and cook fish, first on skin side, for about 5 minutes per side or until golden brown on both sides. Keep fish warm in preheated oven at 100°C (approximately 200°F).

8.

Brown zucchini slices and then stuffed tomatoes in the same pan and season with salt and pepper.

9.

Arrange zucchini slices on plates and top with salmon and stuffed tomato shells. Place shrimp salad in separate bowls. Serve salmon accompanied by shrimp salad.