Filter
Reset
Sort ByRelevance
JSHULER43
Grilled salmon trout fillet
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the salmon trout fillet into equal pieces and brush them with olive oil mixed with lemon juice. Sprinkle with sea salt and pepper.
-
Mix the ingredients for the cucumber cream with salt and pepper to taste and set the cream aside.
-
Heat a grill pan or non-stick frying pan and toast the salmon trout fillets 3-4 minutes per side. Put them on 4 plates.
-
Form with 2 tablespoons of the cucumber cream quenelles (oval balls). Put them on the plates with the salmon. Garnish with lemon slices and sprig chive.
-
110 minMain dishzucchini, tomato, onion, traditional olive oil, unpolished rice, minced beef, cinnamon, raisins, chicken broth in pot, pine nuts,zucchini stuffed with pilaf rice -
20 minMain disholive oil, eggplant, zucchini, tomato cubes, cinnamon powder, couscous, Moroccan, fresh parsley,Mediterranean vegetable stew -
20 minMain dishflour, pie dough, pie dough, cabbage stew, egg, cream, soft goat cheese, thyme, onion, olive oil, honey,savory pie of cabbage stew with au gratin onion rings -
55 minMain disholive oil, coalfish fillets, smoked mackerel fillet, onion, potatoes, winter carrot, dairy spread,coalfish with smoked mackerel
Nutrition
295Calories
Sodium0% DV0g
Fat31% DV20g
Protein50% DV25g
Carbs1% DV4g
Fiber0% DV0g
Loved it