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
-
10 minLunchlime, cucumber, sesame crispbread, chicken breast, mustard, sesame oil, soy sauce,crispbread with chicken breast and cucumber salad
-
20 minLunchegg, cream, almond flavor, butter, Easter bread, powdered sugar,French toast deluxe
-
10 minLunchEggs, flat leaf parsley, dill, chives, butter,omelette with green herbs
-
25 minLunchcarrot julienne, liquid honey, lime juice, fresh chives, medium sized egg, traditional olive oil, bread, radish, Hummus, arugula,club sandwich with radish
Nutrition
405Calories
Fat42% DV27g
Protein48% DV24g
Carbs5% DV15g
Loved it