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Warm Fish and Seafood Salad

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Warm Fish and Seafood Salad
688
calories
Calories
0
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easy
Difficulty
40 min.
Preparation
Nutritions
Fat40.31 g
Saturated Fat Acids7.16 g
Protein63.17 g
Roughage5.51 g
Sugar added0 g
Calorie688
1 serving contains
Calories688
Protein/g63.17
Fat/g40.31
Saturated fatty acids/g7.16
Carbohydrates/g18.51
Added sugar/g0
Roughage/g5.51
Cholesterol/mg262.07
Vitamin A/mg164.4
Vitamin D/μg0
Vitamin E/mg1.21
Vitamin B₁/mg0.53
Vitamin B₂/mg0.71
Niacin/mg19.66
Vitamin B₆/mg1.42
Folate/μg225.82
Pantothenic acid/mg3.64
Biotin/μg7.27
Vitamin B₁₂/μg4.25
Vitamin C/mg108.35
Potassium/mg1,711.89
Calcium/mg155.8
Magnesium/mg136.99
Iron/mg4.26
Zinc/mg4

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
7 cups
green Asparagus (trimmed)
3 ¾ cups
14 ounces
12
shrimp (or prawns), cleaned and peeled
4
1
shallot (diced)
1 clove
garlic (chopped)
2 tablespoons
green peppercorns (pickled)
2 ⅔ cups
1 bunch
Dill (chopped)
cup
cup
8 tablespoons
1 tablespoon
freshly ground peppers
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Preparation steps

Step 1/4
For the dressing, wash and halve the tomatoes. Heat 6 tbsp oil and sweat the shallots, tomatoes and garlic. Deglaze with the white wine and stock and simmer for about 8 minutes until reduced. Add the green peppercorns and season to taste with salt.
Step 2/4
Wash the salmon, pat dry and cut into large cubes. Season with salt and pepper and sauté on all sides in 2 tbsp olive oil (not too hot). Season the scallops with salt and pepper, add to the pan and fry lightly, then cover and cook for about 2 minutes. Season the shrimps, add to the pan and cook for a further 3-4 minutes. Finally add the butter and half of the dill.
Step 3/4
Peel the lower third of the asparagus spears and cut off the hard ends. Blanch in boiling, salted water for about 5 minutes. Then add the mangetout and simmer for a further 5 minutes or so. Drain, refresh briefly in cold water and drain thoroughly.
Step 4/4
Arrange the asparagus and mangetout on warmed plates and place the fish on top. Add the rest of the dill to the dressing and sprinkle over the fish and vegetables.

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