Seafood Skewer with Pesto
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 14 min.
Ready in
Calories:
872
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 872 cal. | (42 %) | ||
| Protein | 77 g | (79 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 19.6 mg | (163 %) | ||
| Vitamin K | 21 μg | (35 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 28 mg | (233 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 7.9 μg | (263 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 1,084 mg | (27 %) | ||
| Calcium | 540 mg | (54 %) | ||
| Magnesium | 250 mg | (83 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 291 μg | (146 %) | ||
| Zinc | 8.3 mg | (104 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 445 mg | |||
| Cholesterol | 458 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Preheat the grill.
2.
For the pesto: Toast the pine nuts until golden brown in a dry frying pan. Let cool. Pluck the basil leaves, rinse, pat dry and place in a blender. Add the peeled garlic and pine nuts and blend until smooth. With the motor running, slowly drizzle in the olive oil and blend until creamy.
3.
Stir in the Parmesan and season with salt and pepper.
4.
For the skewers: Rinse the shrimp and salmon and pat dry. Cut the salmon into bite-sized pieces. Season with salt and pepper and sprinkle with a little lemon juice. Alternately stick onto wooden skewers and brush with olive oil. Grill for 3-4 minutes, turning occasionally. Arrange on serving plates and drizzle with pesto. Serve with potatoes and a fresh salad, if desired.
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