This dish has many ingredients and tons of flavor and lots of vitamins. Cook this one for dinner!
All my recipes are for two servings.
- 2 eggs
- 6 oz (170 g) skinless salmon fillet
- 2 tbsp olive oil
- 1/2 teaspoon salt
- 2 twists from your black pepper mill
- 5 twists from Pasta Rossa grinder (or use lemon pepper)
- 1 avocado
- 1 lemon
- 10 strawberries (you can also use blueberries)
- 10 cherry tomatoes
- 10 large cooked, peeled prawns
- 10 basil leaves
- dill for decoration
How to prepare:
Try to get Pasta Rossa mixture. If you cannot find it, you can use lemon pepper. Cook the eggs in boiling water for 7 minutes. Put them in cold water, so it is easier to peel them after a few minutes. Cut the eggs in half.
Cut the salmon fillet into 2 slices. Heat up a non-stick pan to medium high heat and pan-fry the salmon in oil 3 minutes on each side. Season with salt, pepper and 3 twists from the Pasta Rossa grinder.
Cut the avocado in half, remove the stone and take the fruit off the skin with a spoon. Mash the avocado. Add 2 teaspoons of lemon juice (save rest of the lemon for the salmon). Season the avocado with pasta rossa spice or lemon pepper. Wash the strawberries and cut off the green stem. Cut the strawberries into halves. Big ones you can cut into smaller pieces. Wash the tomatoes and the basil leaves.
Divide the basil leaves and strawberries between two plates. Add tomatoes and egg halves. Add salmon in the middle. Divide the prawns between the two plates. Season the prawns and the eggs with 2 twists form the pasta rossa grinder. Decorate with mashed avocado for extra taste and vitamins. Add dill if you have some at home. Cut one thin slice from the lemon and cut the slice in half. Add the slices on the plates. Drizzle rest of the lemon juice on the salmon and the prawns.
Tip: One link to order Pasta Rossa spice is www.dutchexpatshop.com/en/santa-maria-pasta-rossa-herbs.html