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Paulie B.
Grilled salmon and paprika salsa
Pasta shells with salmon fillet of the barbeque and vegetable sauce
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Ingredients
Directions
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Light the barbecue.
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Put the peppers on when the coals smolder and let them blacken in about 30 minutes. Times regularly.
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Cut the leaves of the basil into strips.
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Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut the flesh into strips.
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Cut the red onion. Mix the basil, red pepper, onion and oil.
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Grate the zest of the lemon and squeeze the fruit. Season the salsa with lemon zest and salt and pepper.
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Press the garlic. Mix the oil with the garlic and season with pepper. Brush the salmon fillets thinly.
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Take the peppers from the barbecue and put them in a plastic bag. Close the bag and let the peppers rest for 20 minutes.
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Remove the skin and seeds and cut the peppers into pieces. Add to the salsa.
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Cook the pasta al dente according to the instructions on the package.
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Drain and mix with the lemon juice and oil. Season with salt and pepper.
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Meanwhile, put the salmon fillets on the barbecue and grill them in 3-4 min. Rosé. Turn halfway.
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Divide the pasta over 4 plates and serve with the salmon and salsa.
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Nutrition
760Calories
Sodium18% DV435mg
Fat34% DV22g
Protein70% DV35g
Carbs20% DV61g
Fiber28% DV7g
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