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Nikkid
Salmon skewers with potato dill salad
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Ingredients
Directions
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Cut the salmon into 16 equal cubes and sprinkle with pepper.
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Cut the slices of bacon in the length and wrap each piece of salmon with a strip of bacon. Thread the blocks on the skewers.
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Cook the baby potatoes al dente, drain and let cool slightly.
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Beat the mayonnaise together with the sour cream, capers, shallot and dill. Season with salt, pepper and a few drops of lemon juice.
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Scoop this dressing with lukewarm potatoes.
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Heat a grill pan and brush with oil.
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Grill the skewers around and brown in about 8 minutes.
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Serve with a lemon wedge and the potato salad.
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Nutrition
430Calories
Sodium0% DV0g
Fat40% DV26g
Protein52% DV26g
Carbs7% DV21g
Fiber0% DV0g
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