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🥗 Grilled Salmon with Stuffed Tomatoes and Shrimp Vegetable Salad

579 kcal · 30 min · 4 servings

Ingredients

• 4 salmon fillets (each 160 g)
• 0.5 lemon (organic)
• sea salt
• Sichuan pepper
• olive oil (for frying)
• 2 tomatoes
• 2 onions
• 0.5 eggplant
• 1 tbsp black olives
• butter (for sweating)
• 1 zucchini
• salt
• pepper (from the mill)
• 150 g yellow wax beans
• 150 g green beans
• 300 g broccoli florets
• 8 shrimp (kitchen-ready)
• 1 garlic clove
• 3 tbsp butter
• salt
• pepper (from the mill)
• 3 tbsp white wine vinegar
• olive oil (for drizzling)

Instructions

1. 1. Fill a large pot with water and bring it to a boil.
2. 2. Add the wax beans, green beans, and broccoli florets to the boiling water one after the other.
3. 3. Cook the vegetables for 4 to 8 minutes (this is called blanching, i.e., cooking briefly in boiling water).
4. 4. Remove the vegetables from the water and rinse them immediately with cold water to cool them down.
5. 5. Peel the shrimp.
6. 6. Melt the butter in a pan.
7. 7. Add the peeled garlic clove to the butter.
8. 8. Cook the shrimp in the butter.
9. 9. Mix the cooled vegetables with the shrimp.
10. 10. Season the mixture with salt, pepper, vinegar, and oil.
11. 11. Let the salad marinate to allow the flavors to infuse.
12. 12. Cut the tomatoes in half horizontally.
13. 13. Hollow out the tomato halves.
14. 14. Peel the onion and dice it into fine cubes.
15. 15. Dice the eggplant into fine cubes.
16. 16. Finely chop the olives.
17. 17. Melt some butter in a pan.
18. 18. Sauté the onions, eggplant, and olives in the butter.
19. 19. Season the vegetables.
20. 20. Fill the vegetables into the hollowed-out tomatoes.
21. 21. Clean the zucchini.
22. 22. Slice the zucchini lengthwise into thin slices.
23. 23. Turn on the oven to 100 degrees Celsius (top and bottom heat) to keep it warm.
24. 24. Clean the salmon fillets.
25. 25. Grate the lemon zest and squeeze the juice.
26. 26. Season the salmon with the lemon zest, lemon juice, salt, and pepper.
27. 27. Brush the salmon with some olive oil if you plan to grill it.
28. 28. Heat some olive oil in a large pan if you are not grilling the salmon.
29. 29. Fry the fish on the skin side for about 5 minutes.
30. 30. Turn the fish and finish cooking it.
31. 31. Keep the fish warm.
32. 32. Fry the zucchini slices in a pan or warm them up.
33. 33. Warm the stuffed tomatoes in the pan in parallel or one after the other.
34. 34. Season the zucchini and the tomatoes.
35. 35. Arrange the salad on one side of the plate.
36. 36. Place the zucchini slices on the plate as a base for the salmon.
37. 37. Place the fish on the zucchini slices.
38. 38. Place the tomatoes next to the fish.

Nutrition per serving

• kcal: 579
• Protein: 36 g · Fett/Fat: 43 g · Carbs: 12 g