Grilled Seafood with Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 778 cal. | (37 %) | ||
| Protein | 85.92 g | (88 %) | ||
| Fat | 34.51 g | (30 %) | ||
| Carbohydrates | 28.55 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.38 g | (15 %) |
| Vitamin A | 346.8 mg | (43,350 %) | ||
| Vitamin D | 0.01 μg | (0 %) | ||
| Vitamin E | 2.96 mg | (25 %) | ||
| Vitamin B₁ | 0.87 mg | (87 %) | ||
| Vitamin B₂ | 1.69 mg | (154 %) | ||
| Niacin | 38.21 mg | (318 %) | ||
| Vitamin B₆ | 1.91 mg | (136 %) | ||
| Folate | 178.91 μg | (60 %) | ||
| Pantothenic acid | 4.79 mg | (80 %) | ||
| Biotin | 27.39 μg | (61 %) | ||
| Vitamin B₁₂ | 30.28 μg | (1,009 %) | ||
| Vitamin C | 56.51 mg | (59 %) | ||
| Potassium | 2,148.96 mg | (54 %) | ||
| Calcium | 158.43 mg | (16 %) | ||
| Magnesium | 170.44 mg | (57 %) | ||
| Iron | 10.1 mg | (67 %) | ||
| Iodine | 121.65 μg | (61 %) | ||
| Zinc | 6.44 mg | (81 %) | ||
| Saturated fatty acids | 7.14 g | |||
| Cholesterol | 465.73 mg |
Ingredients
- For the seafood
- 4 Calamari
- salt
- 400 grams mussels
- 10 King prawn
- 600 grams Salmon
- 2 scallions
- 1 garlic clove
- 1 Tbsp hot Mustard
- 1 tsp Curry powder
- 2 Tbsps Lime juice
- 50 milliliters olive oil
- salt
- cayenne pepper
- For the salsa
- 800 grams Tomatoes
- 2 small onions
- 3 garlic cloves
- 1 Tbsp clarified butter
- salt
- freshly ground peppers
- Chili powder
Preparation steps
For the seafood, rinse calamari and blanch in a pot of boiling salted water for about 1 minute. Remove from the pot and drain. Scrub mussels thoroughly under running water and remove beard. Discard any opened shells. Remove top half-shell of clams. Cut prawns lengthwise and devein. Rinse prawns and pat dry. Rinse salmon, pat dry and cut fillet into 4 equal pieces.
Rinse scallions, trim and chop. Peel and press garlic. Mix scallions and garlic in a large bowl with mustard, ground curry, lime juice and olive oil and season with salt and cayenne pepper. Add calamari, prawns, mussels and salmon to the bowl, mix until coated with marinade, cover and leave to marinate in the refrigerator for at least 1 hour.
For the salsa, scald tomatoes in a pot of boiling water, drain, rinse with cold water, peel, quarter and coarsely chop. Peel onions and garlic and chop finely. Heat clarified butter in a pan, saute onions and garlic until translucent, add tomatoes and simmer for about 8 minutes. Then add about 80 ml (approximately 3 ounces) of water, mix, season with salt, pepper and chili powder. Let simmer for about 20 minutes.
Preheat the oven broiler. Remove seafood from marinade and drain. Place seafood on a grill pan or baking sheet and cook under the oven broiler, watching carefully. Cook calamari for about 8 minutes, turning occasionally. Cook salmon fillets and prawns for about 6 minutes and mussels for about 5 minutes. While cooking seafood, occasionally turn and brush with remaining marinade.
Serve seafood on a plate with the salsa.
