Salmon, shrimp and grapefruit salad

Fish 592 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0
Salmon, shrimp and grapefruit salad
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 35
  • Calories: -
  • Difficulty: Easy
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In a salad with shrimps and grapefruit instead of salmon, any other fatty fish is suitable: halibut, catfish, Karelian trout.

Ingredients

Directions

  1. Peel the shrimp from the shell (you can leave the tails). Cut the back in the center, remove the dark intestinal vein.
  2. Peel and chop the garlic and ginger very finely. Sprinkle the shrimp with garlic and ginger, salt, oil, marinate at room temperature for 15 minutes.
  3. With a grapefruit, rub a little zest with a fine grater, sprinkle with salmon, salt and pepper on all sides. Peel off the peel from the grapefruit so you can see the flesh. Using a sharp, thin knife, cut the fillets into slices between the films. Cut each fillet in half across. Collect all the juice that flows out in a bowl.
  4. Place a frying pan over medium heat and heat. Place the fish on a piece of baking paper, paper side down in the pan. Fry for 1 minute. from each side. Remove the paper with the fish, put the marinated shrimps in the pan, fry for 3 minutes.
  5. Place the arugula with grapefruit on the bowls, place the fried shrimp and the salmon chopped into pieces next to it.
  6. Pour the grapefruit juice and a little oil into the pan where the shrimps were fried, scrape off all the fry, pour the salad over the resulting mixture, pepper and serve

Salmon, shrimp and grapefruit salad



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 35
  • Calories: -
  • Difficulty: Easy

In a salad with shrimps and grapefruit instead of salmon, any other fatty fish is suitable: halibut, catfish, Karelian trout.

Ingredients

Directions

  1. Peel the shrimp from the shell (you can leave the tails). Cut the back in the center, remove the dark intestinal vein.
  2. Peel and chop the garlic and ginger very finely. Sprinkle the shrimp with garlic and ginger, salt, oil, marinate at room temperature for 15 minutes.
  3. With a grapefruit, rub a little zest with a fine grater, sprinkle with salmon, salt and pepper on all sides. Peel off the peel from the grapefruit so you can see the flesh. Using a sharp, thin knife, cut the fillets into slices between the films. Cut each fillet in half across. Collect all the juice that flows out in a bowl.
  4. Place a frying pan over medium heat and heat. Place the fish on a piece of baking paper, paper side down in the pan. Fry for 1 minute. from each side. Remove the paper with the fish, put the marinated shrimps in the pan, fry for 3 minutes.
  5. Place the arugula with grapefruit on the bowls, place the fried shrimp and the salmon chopped into pieces next to it.
  6. Pour the grapefruit juice and a little oil into the pan where the shrimps were fried, scrape off all the fry, pour the salad over the resulting mixture, pepper and serve

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