Filter
Reset
Sort ByRelevance
Myjo
Stuffed salmon with mint and lime
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Halve the fish fillets. Squeeze out 1 lime and cut the others into slices or wedges.
-
Place a few leaves of fresh mint separately for the garnish. Puree the rest of the fresh mint with the garlic, the lime juice, mustard, 1 tablespoon of oil and salt and pepper.
-
Preheat the oven to 200ºC.
-
Brush 4 salmon halves with the mint paste and cover them with the rest of the salmon (the salmon halves should fit together). Stick the fish halves with a skewer.
-
Put these salmon sandwiches on the baking sheet, sprinkle with salt and pepper and brush them with the rest of the oil. Put them in the oven for 10-12 minutes.
-
Serve them with lime slices and leaves of mint.
-
Tasty with fried potatoes and peas or broccoli.
-
45 minMain dishchicken thigh, olive oil, dried oregano, chili powder, dipped broad beans, bacon, lettuce varieties, young beetroot, tomato, radish, walnut, fresh mint, full yogurt, garlic, lemon juice, olive oil,salad from the vegetable garden -
25 minMain dishvegetable stock, little newborns, chicken fillets, mild paprika, olive oil, root, garden peas, White bread,meal soup with spring vegetables and chicken -
110 minMain dishveal schnitzel, wheat flour, freshly ground sea salt, freshly ground black pepper, onion, unsalted butter, meat fond, dried laurel leaves, traditional olive oil, corn oil, veal entrecote, medium sized egg, self-raising flour, granulated sugar, fresh parsley, fresh pointed cabbage, curry powder,veal entrecote with pumpkin fritters and hachese sauce -
30 minMain dishpotatoes (cubes), washed spinach, pea, olive oil, onion (coarsely cut), garlic (finely chopped), zucchini (diced), egg,vegetable tortilla
Nutrition
305Calories
Sodium0% DV0g
Fat29% DV19g
Protein66% DV33g
Carbs0% DV1g
Fiber0% DV0g
Loved it