Geräte und Zubehör
Middle Eastern salmon with tahini yoghurt
Zubereitung 15 Min
Gesamt 40 Min
4 portions
Zutaten
Tahini Yoghurt
-
garlic clove1
-
sea salt½ tsp
-
Greek yoghurt200 g
-
tahini50 g
-
freshly squeezed lemon juice30 g
Walnut crumble
-
walnuts80 g
-
fresh coriander (approx. 1 bunch), leaves only20 g
-
fresh mint leaves only2 sprigs
-
fresh long red chillies deseeded if preferred and cut into halves1 - 2
-
brown onion¼
-
freshly squeezed lemon juice30 g
-
sumac1 tsp
-
extra virgin olive oil2 tsp
-
sea salt to taste
-
ground black pepper to taste
Couscous & Salmon
-
water1200 g
-
Vegetable stock paste2 tsp
-
Israeli couscous250 g
-
fresh skinless, boneless salmon fillets (approx. 110 g each)4
-
sea salt1 - 2 pinches
-
ground black pepper1 - 2 pinches
-
extra virgin olive oil2 tbsp
-
freshly squeezed lemon juice2 tsp
-
cherry tomatoes cut into halves250 g
-
continental cucumber cut into pieces½
-
fresh parsley leaves only10 sprigs
Schwierigkeitsgrad
einfach
Nährwerte pro 1 portion
Natrium
432.5 mg
Eiweiß
49.1 g
Brennwert
3846.3 kJ /
919.3 kcal
Fett
51.2 g
Ballaststoffe
8.9 g
gesättigte Fettsäuren
8.3 g
Kohlenhydrate
71.7 g
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