Informations supplémentaires
25 min.
|
467 kcal
|
easy
|
Printable version
1. Setup
Cut the tomato into pieces. Slice the cucumber. Zest the lemon. Chop the garlic. Roughly chop the parsley. Tear the lettuce and the pita into pieces.
2. Cook the fish
Pat the fish dry. Add salt on both sides. Heat a drizzle of oil in a pan over medium heat. Cook the fish 3-4 minutes on each side. Remove from the pan and break into pieces.
3. Cook the pita
Add a drizzle of oil to the pan if needed and increase the heat to medium high. Cook the pita pieces for 1-2 minutes on each side until golden brown and crispy. Place on a paper towel. Add salt.
4. Make the sauce
Mix the lemon zest with the juice of half a lemon, the garlic and oil to taste.
5. Plate your dish
Mix all the vegetables and parsley with the lemon oil. Add salt and pepper to taste. Garnish with the salmon, pita chips and sumac. Bon appétit!
340gSalmon Fillets
1unitPita(s)
1unitRomaine Lettuce Heart(s)
2unitTomato(es)
2unitLebanese Cucumber(s)
1unitGarlic Clove(s)
1unitLemon
7.5gSumac
1unitFresh Italian Parsley
What you need
bowl, pan, tongs
467 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
18g
6%
fat
31g
48%
cholesterol
69mg
23%
fiber
5g
20%
protein
29g
saturated
6g
30%
sodium
165mg
7%
sugar
5g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg