Filter
Reset
Sort ByRelevance
Shannon
Snail with salmon, corn salsa and dill sauce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Grill or cook the corn cobs until done. Cut off the corn kernels and mix them with the spring onions and red pepper. Season to taste the lime zest, juice and salt.
-
Mix the yoghurt with the mayonnaise and stir in the dill. Form 4 bowls of the iceberg lettuce leaves. Spoon the corn salsa into the salad bowls with the salmon on top. Spoon the dill sauce over it and serve immediately.
Blogs that might be interesting
-
16 minLunchmultigrain baguette, Castellino funghi porcini secchi, mushrooms for pasta, traditional olive oil, garlic, boiling water, mushroom broth tablet, celery, Pecorino Romano,bright Italian mushroom soup -
40 minLunchbalsamic vinegar, potato starch or cornstarch, romatomatics, shallots, garlic, extra virgin olive oil, dried tomatoes in oil, freshly ground pepper, white-casino bread, green pesto, Mozzarella, jambon dArdennes, soft cream butter, Dutch shrimps, Cherry tomatoes, chives,shrimp tartare with tomato salsa and mozzarellatosti -
20 minLunchwhite bread mix, butter, oil, Hamburger, lettuce, tomato, cucumber, pickle, tomato ketchup, mayonnaise,rabbit burger -
25 minLunchApple, lemon juice, smoked chicken fillet, strawberry, celery, cashew nut, lettuce, iceberg lettuce, mayonnaise, yogurt, Mango Chutney, curry powder,salad with smoked chicken and strawberries
Nutrition
405Calories
Fat42% DV27g
Protein48% DV24g
Carbs5% DV15g
Loved it