Salmon skewers on spinach
easy
75 mins
75 mins
Ingredients
- 8-12 raw shrimps (200-250 g; without head and shell; fresh or frozen)
- 1 kg leaf spinach
- 750 g Potatoes
- 1/2 bunch/pot of thyme
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4-5 Tbsp Oil
- 500 g Salmon fillet (without skin)
- 150 g Whole milk yoghurt
- 100 g Salad Mayonnaise
- 1 Garlic clove
- 1 Spring onion
- 1 Onion
- 100 g Whipped cream
- 1 TEASPOON Vegetable broth
- 1 Organic Lemon
- 7-10 Tbsp Nutmeg
- baking paper
- 8 large skewers
Directions
- 1
Defrost frozen shrimp. Wash, clean and drain the spinach thoroughly. Peel, wash and cut the potatoes into large pieces. Wash thyme and chop coarsely except for a little bit
- 2
Mix potatoes, thyme, salt, pepper and 1 tablespoon of oil. Bake on a baking tray lined with baking paper in a hot oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 45 minutes
- 3
Cut the prawns and remove the intestines. Wash the salmon and prawns, dab dry. Cut salmon into cubes, alternate with the prawns on skewers
- 4
Mix yoghurt and mayonnaise. Peel and chop the garlic. Clean and wash the spring onion, chop very finely and stir in. Seasoning
- 5
Peel and finely chop the onion. Fry in 1 tablespoon of oil in a pot until golden brown. Add the spinach, cover and fry briefly. Add cream and stock, bring to the boil. Then boil down a little until the cream is slightly creamy
- 6
Heat 2-3 tablespoons of oil in a very large frying pan. Fry the skewers in two portions for 5-6 minutes. Season with salt and pepper, keep warm. Wash the lemon and cut into slices. Season spinach with salt, pepper and a little nutmeg. Arrange everything and garnish with lemon
Nutrition Facts
770 kcal
30 g
48 g
48 g
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