Main courses · Fish & seafood
Middle Eastern salmon with tahini yoghurt
Cooking times in the Varoma may vary depending on the size and thickness of your salmon.
TM31TM5TM6TM7
Details
- Difficulty
- Easy
- Prep
- 15 min
- Active
- 15 min
- Cook
- 40 min
- Total
- 40 min
- Yield
- 4 portions
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- Category
- Main coursesFish & seafood
- Time
- 30–60 min
- Nutrition
- High proteinHigh fibre
- Difficulty
- Easy
- garlic
- 1 cloves
- sea salt
- 0.5 tsp
- Greek yoghurt
- 200 g
- tahini
- 50 g
- freshly squeezed lemon juice
- 30 g
- walnuts
- 80 g
- fresh coriander
- 20 g
- fresh mint
- 2 sprigs
- fresh long red chillies
- 1–2
- brown onion
- 0.3
- freshly squeezed lemon juice
- 30 g
- sumac
- 1 tsp
- extra virgin olive oil
- 2 tsp
- sea salt
- sea salt
- ground black pepper
- ground black pepper
- water
- 1.2 kg
- Vegetable stock paste
- 2 tsp
- Israeli couscous
- 250 g
- fresh skinless, boneless salmon fillets
- 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
- 250 g
- continental cucumber
- 0.5
- fresh parsley
- 10 sprigs
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 49.1 g
- Energy
- 3,846.4 kJ
- Calories
- 919.3 kcal
- Fat
- 51.2 g
- Fibre
- 8.9 g
- Carbohydrates
- 71.7 g
Cooking instructions are available on the original Cookidoo® page.
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