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Salmon and Pollock Skewers, Cherry Tomatoes, Zucchini, and Bell Peppers

To buy your salmon, we recommend the Label Rouge or organic standards, which require a selection of species, a type of food (without animal flour), and controlled breeding conditions.

Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 10 minutes
Energy: 181 kcal / serving

Instructions

  • 1.   Finely crush the pink berries and peppers in a bowl. Cut the pollock and salmon fillets into regular cubes. Put them in a shallow dish. Rinse and pick the rosemary and thyme leaves. Sprinkle them over the fish cubes. Drizzle with a little olive oil. Add the pink berries/pepper mixture. Season with salt, mix, and set aside.
  • 2.   Wash the zucchini and bell peppers. Slice the zucchini into rounds. Cut the bell peppers in half, remove the stems, deseed them, and cut them into squares. Wash the cherry tomatoes.
  • 3.   Skewer the fish cubes, alternating with zucchini rounds, bell pepper squares, and cherry tomatoes.
  • 4.   Cook the skewers on the barbecue for about 8 minutes, turning them regularly. Serve with lemon wedges, rice, or grilled potatoes.

Ingredients for servings

  • 3 salmon fillet (skinless)
  • 3 black pollock
  • 300 g of cherry tomato
  • 1 zucchini
  • 2 green bell peppers
  • 1 lemon
  • 1 stalk of rosemary
  • 1 stalk of thyme
  • 1 teaspoon of pink peppercorn

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    181 kcal
    9 %
  • Fat
    9,41 g
    13 %
  • of which saturated
    1,64 g
    8 %
  • Carbohydrates
    4,95 g
    2 %
  • of which sugar
    ?
    ?
  • Protein
    16,78 g
    34 %
  • Fibers
    2,3 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.