Salmon and shrimp salad
Composition / ingredients
6
servings:
Step-by-step cooking
Step 1:
Heat the oil in a frying pan. Fry the shrimp for 7 minutes.
Step 2:
Add salt, pepper, and cool.
Step 3:
Cut the fish into thin strips.
Step 4:
Cut the lemon in half. Cut off 1-2 circles for decoration. Squeeze the juice from the rest of the lemon.
Step 5:
Add boiled rice, salmon cut into thin strips, freshly squeezed lemon juice to the shrimp and mix.
Step 6:
Wash and dry the salad leaves and put them on a dish.
Step 7:
Put salmon with shrimp and rice on top of salad leaves.
Step 8:
Decorate salmon and shrimp salad with olives and lemon slices.
Caloric content of the products possible in the composition of the dish
- Canned shrimp - 81 kcal/100g
- Boiled shrimp - 95 kcal/100g
- Shrimps peeled frozen - 60 kcal/100g
- Fresh shrimp - 97 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Ground black pepper - 255 kcal/100g
- Steamed salmon - 197 kcal/100g
- Boiled salmon - 189 kcal/100g
- Fresh salmon - 140 kcal/100g
- Olives - 166 kcal/100g
- Vegetable oil - 873 kcal/100g
- Leaf salad - 14 kcal/100g
- Salt - 0 kcal/100g
