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Middle Eastern salmon with tahini yoghurt

Middle Eastern salmon with tahini yoghurt
4.3 38 valutazioni
Prep. 15min
Totale 40min
4 portions
Registrati gratis

Ingredienti

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

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 432.5 mg
Proteine 49.1 g
Calorie 3846.3 kJ / 919.3 kcal
Grassi 51.2 g
Fibre 8.9 g
Grassi saturi 8.3 g
Carboidrati 71.7 g

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Presente anche in

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Australia e Nuova Zelanda
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