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Salmon Skewers with Carrot-Grain Salad

(Family Style: For 2 Adults and 2 Kids)

Salmon Skewers with Carrot-Grain Salad - Salmon Skewers with Carrot-Grain Salad - Tasty nibbles, even for those who don't usually like fish
525 kcal
Salmon Skewers with Carrot-Grain Salad - Tasty nibbles, even for those who don't usually like fish

(0)

Difficulty:moderate
Preparation:40 min
Ready in:55 min
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
525
26%
Protein
32 g
64%
Fat
21 g
26%
Added Sugar
0 g
0%
Carbohydrates
47 g
18%
Roughage
12 g
-
Saturates
3 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

1 poundstarchy Potatoes
Salt
4 ouncesprecooked Wheat grains (such as farro)
4Carrots (about 400 grams)
4Scallions (about 100 grams)
3 tablespoonsBalsamic vinegar
5 tablespoonsCanola oil
1 pinchCayenne pepper
12 ouncesSalmon
1 handfulMint
4 tablespoonsMilk (low-fat)
1 teaspoonButter (about 5 grams)

Kitchen Utensils

2 Pots, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Small bowl, 1 Large knife, 1 Bowl, 1 Fork, 1 Teaspoon, 12 Wooden skewers, 1 Baking sheet, 1 Pastry brush, 1 Immersion blender, 1 Paper towel, 1 Box grater, 1 Parchment paper, 1 Wooden spoon

Directions

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1 Scrub the potatoes and cook in a pot of boiling salted water until knife-tender, about 20 minutes.
2 Meanwhile, bring 250 ml (approximately 1 cup) of salted water in another pot to boil, add wheat grains, cover and cook over low heat until tender, about 10 minutes. Remove from heat and let cool.
3 While potatoes and wheat grains cook, peel carrots and grate very fine. Drain the potatoes, rinse under cold water and peel. Let the potatoes cool completely.
4 Rinse scallions, shake dry and cut into thin rings.
5 Put balsamic vinegar and 3 1/2 tablespoons oil in a small bowl and whisk together. Season with salt and cayenne pepper. Mix along with carrots and scallions into the wheat.
6 Rinse salmon, pat dry with paper towels and cut into small dice. Rinse mint, shake dry and pluck leaves.
7 Add salmon, mint, potatoes, milk and butter to a bowl and mash with an immersion blender. Season with salt and cayenne pepper.
8 With moistened hands, divide the mixture into 10 portions and shape each into an oval around a wooden skewer, pressing firmly to adhere. 
9 Line a baking sheet with parchment paper and brush with 1 tablespoon oil. Set the skewers on the sheet, brush with the remaining oil and bake on middle rack of preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) for about 12 minutes. Serve with the carrot salad.
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