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Print Recipe
Squid and Salmon Shish Kebab with grilled Salad Recipe
Here is such a dinner we had for two, we ate straight from one plate with white wine. Very tasty and healthy, help yourself!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Remove the skin from the salmon steak and divide it into two parts. Marinate the squid and salmon in a marinade of olive oil, herbs of Provence, balsamic vinegar, white wine vinegar, lemon juice, sugar and salt for exactly 1 hour.
    Remove the skin from the salmon steak and divide it into two parts.
Marinate the squid and salmon in a marinade of olive oil, herbs of Provence, balsamic vinegar, white wine vinegar, lemon juice, sugar and salt for exactly 1 hour.
  2. While the squid and salmon are being marinated, prepare the salad. Fry the zucchini, eggplant, sweet pepper, and onion on both sides in a dry pan. Place in a bowl, season with salt and drizzle with olive oil.
    While the squid and salmon are being marinated, prepare the salad. Fry the zucchini, eggplant, sweet pepper, and onion on both sides in a dry pan. Place in a bowl, season with salt and drizzle with olive oil.
  3. Cut the squid into 4 pieces ( to get 4 long strips from each squid). Cut the salmon into small cubes. Roll the squid and salmon into a roll, string on a skewer, alternating raspberries with a roll.
    Cut the squid into 4 pieces ( to get 4 long strips from each squid). Cut the salmon into small cubes. Roll the squid and salmon into a roll, string on a skewer, alternating raspberries with a roll.
  4. Fry the squid on skewers on all sides for 1 minute. If desired, you can repeat the procedure. Serve the squid and salmon shish kebab on a salad of grilled vegetables.
    Fry the squid on skewers on all sides for 1 minute. If desired, you can repeat the procedure.
Serve the squid and salmon shish kebab on a salad of grilled vegetables.

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