Mista di mare
2
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Grilled salmon skewers with a prawn, squid, and cannellini bean salad
Ingredients
Canned cannellini beans, rinsed, drained
1 400g can, (400g can)
Tomato(es)
400 g, chopped
Rocket
30 g
Fresh basil
2 tbs
Oil spray
1 x 3 second spray(s)
Skinless salmon
400 g, cut into 2cm pieces
Raw peeled prawns
280 g, tails intact
Calamari or squid, raw
300 g, thinly sliced into rings
Lemon juice
2 tbs
Olive oil
1 tbs
Fresh flat-leaf parsley
1 tbs, finely chopped
Garlic
½ clove(s), crushed
Balsamic vinegar
1 tbs
Instructions
1
Place beans, tomatoes, rocket and basil in a large bowl. Season with salt and freshly ground black pepper.
2
Thread salmon onto 4 wooden skewers soaked in cold water. Lightly spray a barbecue or chargrill pan with oil and heat over medium-high heat. Cook skewers for 5 minutes, turning occasionally, or until fish is cooked to your liking. Add prawns and squid and cook for 3 minutes or until cooked through. Add squid and prawns to bean salad. Transfer salmon skewers to a plate and cover to keep warm.
3
Meanwhile, combine juice, half the oil, parsley and garlic in a small jug. Drizzle salad with vinegar and remaining oil, tossing well to combine. Serve salad with salmon skewers drizzled with lemon garlic dressing.
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