Middle Eastern salmon with tahini yoghurt
TM6 TM5 TM31

Middle Eastern salmon with tahini yoghurt

4.6 (16 ratings)

Ingredients

Tahini Yoghurt

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

Walnut crumble

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

Couscous & Salmon

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

Nutrition
per 1 portion
Calories
3846.3 kJ / 919.3 kcal
Protein
49.1 g
Carbohydrates
71.7 g
Fat
51.2 g
Saturated Fat
8.3 g
Fibre
8.9 g
Sodium
432.5 mg

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