Middle Eastern salmon with tahini yoghurt

Middle Eastern salmon with tahini yoghurt

4.4 35 ratings

Prep. 15min

Total 40min

4 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 432.5 mg

Protein 49.1 g

Calories 3846.3 kJ / 919.3 kcal

Fat 51.2 g

Fiber 8.9 g

Saturated fat 8.3 g

Carbohydrates 71.7 g

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