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Ingredientes
- 1 pound skinless salmon fillet
- 12 jumbo shrimp
- 12 jumbo sea scallops
- 1/4 c. ketchup
- 2 teaspoon lime juice
- 1/2 teaspoon chili pwdr
- 1/4 teaspoon warm pepper sauce
- Salt
- 2 tbsp. chopped fresh basil
- 1/4 c. Dijon mustard
- 1 tbsp. chopped fresh dill
- 1 tbsp. lemon juice
- Extra virgin olive oil
Direcciones
- Cut salmon fillet crosswise into six strips. Shell and devein shrimp, leaving tail part of shell on. Rinse salmon, shrimp and scallops and pat dry.
- Mix ketchup, lime juice, chili pwdr, warm pepper sauce and 1/2 teaspoon salt; add in shrimp and toss to coat. Spray rack in large broiling pan with cooking spray and place shrimp on rack.
- Make slit in middle of each scallop; fill with basil. Sprinkle scallops with 1/2 teaspoon salt; place on rack with shrimp.
- Mix mustard, dill and lemon juice. Thread salmon onto 6 - 8 inch wooden skewers; brush with mustard mix and place on same rack.
- Drizzle seafood with 2 teaspoon extra virgin olive oil; broil 3 min; turn and drizzle with 2 more teaspoon extra virgin olive oil. Broil 3 min longer, or possibly till shrimp are tender, scallops turn opaque and salmon flakes. 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 4 servings | |
| Calories 362 | |
| Calories from Fat 152 | 42% |
| Total Fat 16.95g | 21% |
| Saturated Fat 3.65g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 588mg | 25% |
| Potassium 831mg | 24% |
| Total Carbs 7.64g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.71g | 2% |
| Protein 42.95g | 69% |
