Salmon and Za'atar Eggplant

Informations supplémentaires

30 min. | 746 kcal | easy | Family, Signature | Printable version

1. Setup Thinly slice the cucumber and radish. Chop the herbs. Thinly slice the eggplant into half slices.

2. Cook the quinoa Bring a pot of water to a boil with the broth cube. Pour in the quinoa and cook for 10-12 minutes until tender. Drain. Mix with the herbs and a drizzle of oil.

3. Cook the eggplant Heat a generous drizzle of oil in a pan over medium high heat. Cook the eggplant slices with the za'atar 2-3 minutes on each side until browned. Add salt and pepper to taste. Put on a paper towel.

4. Cook the salmon Heat a drizzle of oil in a pan over medium heat. Cook the salmon 3-4 minutes per side. Add salt and pepper to taste.

5. Plate your dish Serve the salmon with the tzatziki, quinoa, eggplant and vegetables. Add a drizzle of oil to taste. Otherwise, leave everything in the middle of the table and let everyone help themselves. Bon appétit!

2unitSalmon Fillets

180mlWhite Quinoa

0.5unitEggplant(s)

7.5mlZa'atar

1unitLebanese Cucumber(s)

1unitRadishes

1unitVegetable Broth Cube(s)

1unitFresh Parsley and Dill

120mlTzatziki

What you need pan, pot, strainer, tongs

746 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 65g

22%

fat 36g

55%

cholesterol 72mg

24%

fiber 14g

56%

protein 43g

saturated 7g

35%

sodium 112mg

sugar 14g

trans 0g

Salmon and Za’atar Eggplant