Middle Eastern salmon with tahini yoghurt

Middle Eastern salmon with tahini yoghurt

4.4 35 rating

Przygotowanie 15 min

Czas całkowity 40 min

4 portions

Składniki

Tahini Yoghurt

garlic clove
1
sea salt
½ tsp
Greek yoghurt
200 g
tahini
50 g
freshly squeezed lemon juice
30 g

Walnut crumble

walnuts
80 g
fresh coriander (approx. 1 bunch), leaves only
20 g
fresh mint leaves only
2 sprigs
fresh long red chillies deseeded if preferred and cut into halves
1 - 2
brown onion
¼
freshly squeezed lemon juice
30 g
sumac
1 tsp
extra virgin olive oil
2 tsp
sea salt to taste
ground black pepper to taste

Couscous & Salmon

water
1200 g
Vegetable stock paste
2 tsp
Israeli couscous
250 g
fresh skinless, boneless salmon fillets (approx. 110 g each)
4
sea salt
1 - 2 pinches
ground black pepper
1 - 2 pinches
extra virgin olive oil
2 tbsp
freshly squeezed lemon juice
2 tsp
cherry tomatoes cut into halves
250 g
continental cucumber cut into pieces
½
fresh parsley leaves only
10 sprigs

Poziom trudności

łatwy

Wartości odżywcze na 1 portion

Sód 432.5 mg

Białko 49.1 g

Kalorie 3846.3 kJ / 919.3 kcal

Tłuszcz 51.2 g

Błonnik 8.9 g

Tłuszcz nasycony 8.3 g

Węglowodany 71.7 g

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