This easy grilled salmon recipe with mixed vegetables and shrimps is a healthy and delicate idea for a picnic or a barbecue
- Salmon 2 fillets, each weighing approx. 160 g
- Zucchini 1
- Yellow wax beans 100 g
- Green beans 100 g
- Broccoli 200 g florets
- Shrimp 150 g, peeled and ready to cook
- Butter 30 ml
- Olive oil 45 ml
- Chive 15 ml, snipped
- Dill 15 ml, chopped
- Lemon zest To taste, grated
- Sea salt To taste
- Pepper To taste, Sichuan variety
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 2
- Recipe cuisine International
Wash and trim the beans and blanch in boiling, salted water with the broccoli florets for about 4 minutes, until al dente.
Wash and trim the zucchini and slice very thinly lengthwise.
Sprinkle with olive oil.
Mix 30 ml olive oil with the Sichuan pepper and grated lemon peel and brush the salmon fillets with the mixture.
Then grill on a barbecue for about 4 minutes each side (or for a longer or shorter time depending on thickness).
Season with sea salt.
Place the zucchini slices on the barbecue and grill briefly on both sides.
Season with salt.
Heat the shrimps and sauté the shrimps.
Add the beans and broccoli and toss in the butter with the shrimps.
Season to taste with salt and add the herbs.
Serve with the salmon and the zucchini slices.