ingredients
Preparation
Cut the salmon fillets into cubes and season with salt and pepper. Chop the onion and garlic. Mix half the onion, half the garlic, a tablespoon of olive oil and lemon juice and pour over the salmon. Place the remaining onion and garlic in a saucepan. Add 1 tablespoon of olive oil, the bay leaf, the diced courgettes, the two diced tomatoes and the sliced leeks. Let it simmer. When the vegetables are soft, add the spinach leaves. Season to taste. Cut the peppers into cubes, about the same size as the salmon. Drain the salmon well from the marinade. Put the salmon on a wooden skewer and alternate with the tricolor pepper. Place on grill and turn on all sides. Serve the salmon skewers with the sauteed vegetables. Sprinkle with lemon juice.
- 400 g salmon fillets
- 3 cloves of garlic
- 1 bay leaf
- 3 peppers (1 green, 1 yellow, 1 red)
- 2 ripe tomatoes
- 1 stalk of celery
- 2 medium onions
- 2 pumpkins
- Juice from half a lemon
- pepper and salt to taste
- 1 leek
- 1 branch of spinach
Preparation
Cut the salmon fillets into cubes and season with salt and pepper. Chop the onion and garlic. Mix half the onion, half the garlic, a tablespoon of olive oil and lemon juice and pour over the salmon. Place the remaining onion and garlic in a saucepan. Add 1 tablespoon of olive oil, the bay leaf, the diced courgettes, the two diced tomatoes and the sliced leeks. Let it simmer. When the vegetables are soft, add the spinach leaves. Season to taste. Cut the peppers into cubes, about the same size as the salmon. Drain the salmon well from the marinade. Put the salmon on a wooden skewer and alternate with the tricolor pepper. Place on grill and turn on all sides. Serve the salmon skewers with the sauteed vegetables. Sprinkle with lemon juice.
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