Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-1/2 pounds salmon, skinned and cut into large chunks
- 1-1/2 tablespoons cornstarch)
- 1/2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 large egg white, beaten
- 2 small red bell peppers deseeded and cut into chunks
- 2 small green bell peppers deseeded and cut into chunks
- 6 tablespoons of olive oil
- Sauce:
- 6 tomatoes, deseeded and quartered
- 1 small white onion, finely chopped
- 12 basil leaves
- 10 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- ½ teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Directions
Place salmon in a shallow dish and sprinkle the cornstarch salt and pepper all over.
Add egg white and coat the salmon.
Put in the refrigerator and chill for 15 minutes.
Meanwhile make the sauce by placing all of the ingredients in a food processor and coarsely chop.
Chill in a refrigerator.
Thread the pieces of salmon onto 6 skewers, alternating the pieces of salmon with the chunks of red and green pepper.
Grill the kebabs over hot coals for about 10 minutes, brushing frequently with olive oil to keep the fish moist.
Spread the sauce over the kebabs and serve.