Cuban-Spiced Salmon with Tomato Avocado Salsa

Name: Cuban-Spiced Salmon with Tomato Avocado Salsa
Prep time: 20 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 1 fresh jalapeño chili; 4 oz red onions; 1 ½ oz spring onions; 3 garlic cloves; 1 oz fresh cilantro; 1 oz olive oil; 2 ½ oz freshly squeezed lime juice; 2 oz grapefruit juice; 1 tsp dried oregano; 1 tsp dried chili flakes; 1 tsp ground cayenne pepper; 1 tsp ground cumin; 1 ½ tsp salt; 8 oz zucchini; 8 oz yellow squash; 8 oz mushrooms; 4 fresh salmon fillets; 17 ½ oz cherry tomatoes; 2 oz tomato paste; ¼ tsp fresh ground pepper; 1 avocado; 1 lime

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Schwierigkeitsgrad einfach

Arbeitszeit 20 Min

Gesamtzeit 30 Min

Portionen 4 portions

Zutaten

1 fresh jalapeño chili, cut into pieces (1 in.)
4 oz red onions, quartered
1 ½ oz spring onions, cut into pieces (1 in.), divided
3 garlic cloves
1 oz fresh cilantro, leaves and tender stems, cut into pieces (1 in.), plus extra, chopped, to garnish
1 oz olive oil, plus extra to grease
2 ½ oz freshly squeezed lime juice, divided
2 oz grapefruit juice
oder 2 oz orange juice
1 tsp dried oregano
1 tsp dried chili flakes
1 tsp ground cayenne pepper
1 tsp ground cumin
1 ½ tsp salt, divided
8 oz zucchini, diced (1 in.)
8 oz yellow squash, diced (1 in.)
8 oz mushrooms, sliced
4 fresh salmon fillets, skin on or skinless (7 oz each)
oder 4 salmon fillets, skin on or skinless (7 oz each), fully defrosted
17 ½ oz cherry tomatoes
2 oz tomato paste
¼ tsp fresh ground pepper
1 avocado (approx. 10.5 oz), diced
1 lime, cut into wedges

Nährwerte: pro 1 portion
Kalorien: 2981 kJ / 712 kcal
Protein: 46 g
Kohlenhydrate: 25 g
Fett: 50 g
Gesättigte Fettsäuren: 9.4 g
Ballaststoff: 11 g
Natrium: 1041 mg