Filter
Reset
Sort ByRelevance
Chip69
Watermelon with pineapple, salmon and goat cheese
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Mix the cucumber with the vinegar, red onion and salt and let this in. Mix the ingredients for the dressing and keep separate.
-
Peel the watermelon and cut it into slices of 2 cm thick. Cut or cut the core from the slices of pineapple.
-
Brush the pineapple, watermelon and salmon with peanut oil. Sprinkle the salmon with salt and pepper.
-
Roast the watermelon on the barbecue until it is just warm. Roast the pineapple until nice grill stripes appear. Gril the salmon on a piece of aluminum foil, grill plate or barbecue griddle about 2 minutes per side.
-
Squeeze out the cucumber ribbons. Put them on a shelf and divide the salmon, melon and pineapple. Sprinkle with the dressing and crumble the goat cheese over it.
Blogs that might be interesting
-
30 minSide dishbulgur, couscous, flat leaf parsley, fresh fresh mint, spring / forest onion, cinnamon powder, nutmeg powder, ginger powder (djahé), vine tomato, lemon, olive oil, iceberg lettuce,taboulé (bulgarian salad with parsley)
-
20 minSide dishBroccoli, garlic, anchovy fillet, olive oil, dried tomato on oil,broccoli with anchovies and tomato
-
20 minSide dishWhite wine vinegar, olive oil, mustard, leaf parsley, fresh basil, chives, egg, frozen broad beans, frozen garden peas, fresh snow peas, washed lamb's lettuce or spinach, yellow bell pepper, radish,spring salad with herb dressing
-
10 minSide dishString Beans, olive oil, meat tomato, ground cumin (djinten),string beans with tomato and cumin
Nutrition
685Calories
Sodium0% DV0g
Fat69% DV45g
Protein74% DV37g
Carbs11% DV32g
Fiber0% DV0g
Loved it