Salmon skewer on a grapefruit avocado salad
Time
Preparation time: 30 min.
Cooking or baking time: 10 min.
Rest period: 30 min.
Total preparation time: 1 hr.
Here I present you a recipe that has been on Easter: salmon skewer on a grapefruit avocado salad. Okay, not everyone likes fish, we often fish, for all kinds of preparation. The recipe has a planning lead of 5-7 days, because the sprouts must first develop. But one is also rewarded with a great taste in the overall composition of the recipe.
ingredients
- 1 packet of alfalfa sprouts (you have to prepare them good 5 days before, then you have them fresh)
salmon
- 600 g salmon fillet without skin
- 1 lime
- 1 red pepper
- 4 tablespoons olive oil
- 2 sprigs of thyme
Grapefruit and avocado salad
- 2 grapefruits rose
- 2 avocado ripe
- 1 chili pepper red
- 60 g red grapes seedless
- 3 tbsp olive oil
- 50 g walnut kernels
dressing
- 2 spring onions
- 3 tablespoons white wine vinegar
- grapefruit juice
- Salt and pepper to taste
Dipp
- 200 g yoghurt 10% fat
- 4 tbsp Miracel Whip
- ½ bunch dill
- 1 lime
- Salt and pepper to taste
Preparation for the salad:
Add the sprouts 5 days before: Put the seeds in a bowl and add enough water to keep them covered, and let them stand for a good four hours. Sift the seeds and spread on a kitchen crepe and germinate for 5 days at warm temperatures (keep moist).
preparation
1. For the fish Rinse the fillet with water. Wash with kitchen paper. Bone for bones, remove if available. Cut the filet into about 3 x 3 cm cubes.
Clean the thyme, pluck the leaves and chop finely.
Clean the peppers and free them from their inner life and cut into pieces of about 3 x 3 cm.
Rinse the lime hot, rub the skin, we need this for the dip. Juice the lime.
Add the juice of the lime olive oil and the thyme to a freezer bag, mix well and add the salmon cubes, stir well so that the marinade covers the salmon pieces everywhere. Marinate the salmon cubes for about 30 minutes.
2. For the salad Roast the walnuts in a pan then roughly chop.
Peel the grapefruit, collecting the juice that accumulates in the dressing.
Peel the avocado, remove the core and cut into small cubes.
The grapes clean well and halve.
For dressing, clean the chili pepper, remove the inside and finely chop.
Clean the spring onions and cut very small.
Clean the dill, pluck the leaves and chop finely.
Put the vinegar, the collected juice from the grapefruit, the chilli pieces, the spring onion pieces, the dill, a little salt and pepper into a large bowl and stir everything.
3. For the dipping Mix the yoghurt, Miracel Whip, lime rub and the chopped dill leaves, season with salt and pepper.
4. Now it's around ... oil 4 wooden skewers and put salmon pieces and pieces of pepper alternately on top.
Heat the olive oil in a pan and fry the skewers all around, about 1 minute each side.
Give the dressing over the salad (grapefruit, grapes, avocado), fold it carefully.
Finish:
On a plate we put 2-3 lettuce leaves, add some of this super grapefruit avocado salad on it, sprinkle it all with the sprouts and the chopped walnuts, put on the salmon skewer and add a dollop of the dipping.
