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BREEZYLOU
Salmon skewer with parma ham and rosemary
Tasty recipe for the barbecue! Grilled skewers of salmon and parma ham.
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Ingredients
Directions
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Light the barbecue. Cut the salmon into 16 blocks of 4 cm. Grate the orange zest of the orange and squeeze out the fruit.
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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.
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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.
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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.
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Nutrition
395Calories
Sodium39% DV940mg
Fat45% DV29g
Protein60% DV30g
Carbs1% DV3g
Fiber28% DV7g
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