Grilled salmon with prawns and avocado
easy
35 mins
35 mins
Ingredients
- 4 Salmon strands (approx. 125 g each)
- 2 TABLESPOONS Lemon juice
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 (approx. 200 g) Avocado
- 50 g grated gouda cheese
- 1 Cucumber
- 75 ml white balsamic vinegar
- 7-10 Tbsp Sugar
- 3 TABLESPOONS Oil
- 1 Garlic clove
- 4 Shrimps ready to cook (à approx. 20 g)
- 7-10 Tbsp Dill, pink berries and lemon slices
- baking paper
Directions
- 1
Wash the fish, dab dry with kitchen paper. Sprinkle with lemon juice and season with salt and pepper. Halve the avocado and remove the stone. Peel the flesh and cut into slices. Place the fish on a baking tray lined with baking paper, spread avocado slices on top and sprinkle with cheese.
- 2
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 18-20 minutes. In the meantime, clean and wash the cucumber. Peel very long, thin slices with a peeler. Mix vinegar, salt, pepper and sugar. Add 2 tablespoons of oil. Mix with the cucumbers and let it draw a little. Peel garlic and chop very finely. Wash the shrimps and dab dry with kitchen paper. Heat 1 tablespoon of oil in a small frying pan, add the shrimps and fry over medium heat for 4-5 minutes, turning them over.
- 3
Mix with the cucumbers and let it draw a little. Peel garlic and chop very finely. Wash the shrimps and dab dry with kitchen paper. Heat 1 tablespoon of oil in a small frying pan, add the shrimps and fry over medium heat for 4-5 minutes, turning them over. Shortly before the end of the frying time add garlic and season with salt and pepper. Serve salad and fish on a platter, garnished with dill, pink berries and lemon slices
Nutrition Facts
500 kcal
2 g
37 g
34 g
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