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RVaughn
Lukewarm kebab salad with grilled salmon
A tasty recipe. The main course contains the following ingredients: fish, unpeeled potatoes (a 500 g), ready-to-eat spinach (300 g), cherry vine tomatoes (approx. 250 g), fresh salmon (fillet) and Aglio dressing (bottle).
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Ingredients
Directions
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Preheat the oven grill.
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Halve half of the potatoes and bring to the boil with plenty of water and salt.
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Bake the potatoes in approx.
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10 minutes and let them drain in colander.
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Wash Trosto, cut branches in half.
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Fill the salmon fillets and the baking tin and place them under the oven grill.
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Turn over after 5 minutes and grill for approx.
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5 minutes until salmon is almost done (core may remain raw).
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Fill the salmon fillet with two forks into pieces.
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Mix loosely, salmon and fresh spinach with salad dressing.
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Spread salad over 4 plates and garnish with trosto..
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Nutrition
530Calories
Sodium30% DV715mg
Fat40% DV26g
Protein48% DV24g
Carbs17% DV51g
Fiber20% DV5g
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