Filter
Reset
Sort ByRelevance
BREEZYLOU
Salmon skewer with parma ham and rosemary
Tasty recipe for the barbecue! Grilled skewers of salmon and parma ham.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Light the barbecue. Cut the salmon into 16 blocks of 4 cm. Grate the orange zest of the orange and squeeze out the fruit.
-
Press the garlic over a bowl. Mix the salmon with the grater, juice, oil, garlic and sprigs of rosemary in the bowl. Let the fish covered in the refrigerator marinate for at least 1 hour.
-
Remove the rosemary from the marinade and cut the twigs in half. Wrap 8 blocks of salmon each with half a sprig of rosemary in a slice of paraham. Halve the lime.
-
Baste around 2 packaged, 2 unpackaged salmon cubes and finally half a lime on the skewers. Brush the skewers with oil and grill them in 3-4 minutes per side until done. Season with pepper and salt.
Blogs that might be interesting
-
45 minMain disholive oil, chicken leg, drumstick, fresh ginger, green pepper, garlic, curry powder, cumin powder (djinten), coriander powder (ketoembar), cayenne pepper, chicken broth from tablet, lemon, parsley, fresh mint, lemon,lemon chicken with parsley and mint -
30 minMain dishRed onion, Red pepper, Cherry tomatoes, garlic, peanut oil, pine nuts, pork fillets, dried Italian herbs, fresh pappardelle, arugula,fresh pappardelle with Italian filet strips and arugula -
20 minMain dishrib chop, lemon, mustard, mustard,rib chop with honey-lemon marinade -
20 minMain dishvine tomatoes, slafris natural, gold salami, olive oil, minicrills, Italian vegetable mix, Red Pesto, salt and pepper,Italian baby potatoes with tomato salad
Nutrition
395Calories
Sodium39% DV940mg
Fat45% DV29g
Protein60% DV30g
Carbs1% DV3g
Fiber28% DV7g
Loved it