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🍽️ Asparagus Salmon Skewers with Peppers

404 kcal · 30 min · 4 servings

Ingredients

• 500 g green asparagus
• salt
• 2 bell peppers (yellow and red)
• 600 g salmon fillet (kitchen-ready, skinless)
• 1 clove of garlic
• 4 tbsp olive oil
• 1 tbsp fresh chopped coriander
• pepper (from the mill)
• a handful of young spinach (optional)

Instructions

1. 1. Peel the bottom three-quarters of the asparagus stalks.
2. 2. Cut the asparagus into pieces about 3 to 4 centimeters long.
3. 3. Blanch the asparagus pieces in salted water for about 5 minutes (blanching means briefly cooking in boiling water).
4. 4. Rinse the asparagus with cold water to stop the cooking process and let it drain well.
5. 5. Thoroughly wash the bell peppers.
6. 6. Halve the bell peppers and remove the inner core (seeds and membranes).
7. 7. Cut the peppers into bite-sized pieces.
8. 8. Wash the salmon and pat it dry with a kitchen towel.
9. 9. Cut the salmon into cubes about 2 centimeters in size.
10. 10. Thread the asparagus, peppers, and salmon onto the wooden skewers in an alternating pattern.
11. 11. Peel the garlic and chop it finely.
12. 12. Mix the chopped garlic with the oil and the finely chopped coriander leaves.
13. 13. Brush the skewers with the garlic-oil mixture.
14. 14. Season the skewers with salt and pepper.
15. 15. Grill the skewers for about 8 minutes on the grill.
16. 16. Turn the skewers occasionally while grilling.
17. 17. Serve the skewers on a bed of spinach if desired.

Nutrition per serving

• kcal: 404
• Protein: 34 g · Fett/Fat: 27 g · Carbs: 6 g