Farmers salad with grilled salmon skewers
easy
45 mins
45 mins
Ingredients
- 1 baby pointed cabbage
- 1 big red pepper
- 2 medium-sized tomatoes
- 2 medium-sized carrots
- 7-10 Tbsp Parsley
- 5-6 Tbsp Whole milk yoghurt
- 100 g Salad cream
- 3 TABLESPOONS White wine vinegar
- 3 TABLESPOONS Milk
- 7-10 Tbsp salt, white pepper
- 1 pinch Sugar
- 8 raw shrimps (approx. 20 g each; without head, with shell)
- 800 g thick skinless salmon fillet
- 1-2 TABLESPOONS Lemon juice
- 7-10 Tbsp Oil
- 7-10 Tbsp Aluminium grill trays
- 8 wooden or metal skewers
Directions
- 1
Remove the outer cabbage leaves. Cut the pointed cabbage into quarters and cut out the stalk. Cut cabbage into thin strips. Clean and wash the bell peppers and cut them into thin strips. Wash, quarter and seed the tomatoes. Dice tomato flesh. Peel, wash and roughly grate carrots. Wash and pluck the parsley and cut into strips except for a little bit.
- 2
Mix yoghurt, milk, salad cream and vinegar. Season with salt, pepper and sugar. Mix cabbage, carrots, tomatoes, parsley and peppers with yoghurt sauce. Cover and leave to stand
- 3
Shrimps, except for the tail fin, peel and defecate. Wash shrimps and pat dry. Wash salmon, dab dry and cut into approx. 24 cubes (approx. 2 cm wide). Put 1 shrimp and about 3 salmon cubes on each skewer. Sprinkle with some lemon juice. Season with salt and pepper. Distribute in oiled aluminium grill trays. Grill on the hot grill while turning for 6-8 minutes. Season salad with salt and pepper. Garnish with the rest of the parsley
Nutrition Facts
620 kcal
9 g
42 g
50 g
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