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🍽️ Salmon Skewers with Carrot Salad

525 kcal · 30 min · 4 servings

Ingredients

• 500 g mealy-cooking potatoes
• salt
• 120 g pre-cooked wheat grains (tender wheat)
• 400 g carrots (4 carrots)
• 100 g spring onions (4 spring onions)
• 3 tbsp balsamic vinegar
• 5 tbsp rapeseed oil
• 1 pinch cayenne pepper
• 350 g salmon fillet
• 1 handful mint
• 4 tbsp milk (1.5% fat)
• 5 g butter (1 tsp)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in a pot with a little water.
3. 3. Cook the potatoes for about 20 minutes until tender.
4. 4. Bring 250 milliliters of salted water to a boil in a second pot.
5. 5. Add the wheat to the boiling water.
6. 6. Let the wheat swell for 10 minutes on the lowest heat with the lid closed.
7. 7. Remove the pot from the heat.
8. 8. Let the wheat cool down completely.
9. 9. Wash the carrots thoroughly.
10. 10. Remove the ends of the carrots, but do not peel them if possible.
11. 11. Grate the carrots finely.
12. 12. Drain the cooked potatoes.
13. 13. Rinse the potatoes under cold water to stop the cooking process.
14. 14. Peel the cooled potatoes.
15. 15. Let the peeled potatoes cool down completely.
16. 16. Wash the spring onions.
17. 17. Remove the dry ends of the spring onions.
18. 18. Slice the spring onions into thin rings.
19. 19. Add balsamic vinegar and 3 1/2 tablespoons of oil to a small bowl.
20. 20. Whisk the liquids vigorously with a spoon.
21. 21. Season the dressing mixture with salt.
22. 22. Season the dressing mixture with cayenne pepper.
23. 23. Add the grated carrots to the cooled wheat.
24. 24. Add the spring onion rings to the wheat.
25. 25. Pour the dressing mixture over the wheat and vegetables.
26. 26. Mix everything well together.
27. 27. Rinse the salmon fillet under running water.
28. 28. Pat the salmon dry with kitchen paper.
29. 29. Cut the salmon into small cubes.
30. 30. Wash the mint.
31. 31. Shake the mint dry.
32. 32. Pluck the mint leaves from the stems.
33. 33. Place the salmon cubes in a bowl.
34. 34. Add the mint leaves to the bowl.
35. 35. Add the cooled potatoes to the bowl.
36. 36. Add milk to the bowl.
37. 37. Add butter to the bowl.
38. 38. Puree the ingredients with a hand blender until creamy.
39. 39. Season the salmon mixture with salt.
40. 40. Season the salmon mixture with cayenne pepper.
41. 41. Wet your hands with water.
42. 42. Take portions of the salmon mixture.
43. 43. Shape the mixture around 10 wooden skewers.
44. 44. Press the mixture firmly onto the skewers.
45. 45. Line a baking tray with baking paper.
46. 46. Grease the baking paper with 1 tablespoon of oil.
47. 47. Place the salmon skewers on the baking tray.
48. 48. Drizzle the skewers with the remaining oil.
49. 49. Preheat the oven to 200 degrees Celsius.
50. 50. If using fan-assisted heat, set the oven to 180 degrees Celsius.
51. 51. If using gas, set the oven to level 3.
52. 52. Place the baking tray on the middle rack.
53. 53. Bake the skewers for about 12 minutes.
54. 54. Serve 2 skewers per child with the carrot salad.
55. 55. Serve 3 skewers per adult with the carrot salad.

Nutrition per serving

• kcal: 525
• Protein: 32 g · Fett/Fat: 21 g · Carbs: 47 g