Salmon with yogurt curry cucumber salad
with pickled shallot, green pea rice and cilantro
Informations supplémentaires
30 min.
|
545 kcal
|
easy
|
|
Printable version
1. Setup
Bring a pot with 1.5 2P | 2 3P cups of water to a boil. Thinly slice the shallot. Cut the cucumber in half horizontally and remove the seeds with a spoon. Thinly slice the cucumber into half rounds. Chop the cilantro.
2. Pickle the shallot
Place the shallot in a bowl. Add 1/2 cup of water, ¼ cup of vinegar, a pinch of salt and 1 tbsp. of sugar in a small saucepan. Bring to a boil. Pour over the shallot** and leave to marinate.
3. Cook the rice
Pour the rice in the boiling water, cover and cook over low heat for 10-12 minutes. Add the green peas 2 minutes before the rice is done cooking. When the rice is done cooking, add some butter or oil, salt and pepper to taste.
4. Cook the salmon
Heat a drizzle of oil in a pan over medium heat. Pat the salmon dry. Add salt and pepper. Cook for 3-4 minutes on each side or until desired doneness.
5. Make the raita
Meanwhile, mix the cucumber together with the yogurt, spices (to taste) and half of the cilantro. Add salt and pepper to taste.
6. Plate your dish
Serve the salmon with the cucumber raita, the rice and the pickled shallot. Garnish with the remaining cilantro. Bon appétit!
2unitSalmon Fillets
1unitGreek Yogourt 2%
2unitLebanese Cucumber(s)
0.5unitCilantro
0.5unitShallot
140gBasmati Rice
120mlGreen Peas
15mlSpice Mix (cumin powder,curry powder)
What you need
pan, pot, bowl
545 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
71g
24%
fat
15g
23%
cholesterol
56mg
19%
fiber
5g
20%
protein
30g
saturated
3g
15%
sodium
115mg
5%
sugar
5g
trans
0g