Salmon Fillet with Tzatziki | Blog Chef Cookit

Informations supplémentaires

25 min. | 562 kcal | easy | Express, Family, Even better the next day | Printable version

1. Cook the couscous Bring a pot of water to a boil. Cook the couscous 6-8 minutes until tender. Drain. Mix with a drizzle of oil, salt, pepper and reserve.

2. Setup Chop the garlic and the dill. Slice the eggplant. Cut the cherry tomatoes and the lemon in half. Shred half of the cucumber and slice the rest.

3. Cook the eggplants Season the eggplant slices with salt and pepper and drizle with olive oil. In a pan over medium-high heat, cook the eggplant 3-4 minutes on each side until colored.

4. Cook the salmon Season the salmon filets with salt and pepper. In a pan over medium heat, add a drizzle of olive oil. Cook the salmon 3-4 minutes on each side.

5. Make the tzatziki In a bowl, combine the yogurt, the garlic, the dill, the grated cucumber and the juice of half a lemon. Season with salt and pepper and mix well.

6. Plate your dish Serve the salmon with the couscous, the cherry tomatoes, the eggplant, the cucumber and the tzatziki. Otherwise, leave everything in the middle of the table and let everyone help themselves. Bon appétit!

2unitSalmon Fillets

1unitGreek Yogourt 2%

1unitGarlic Clove(s)

180gPearl Couscous

1unitLemon

0.5unitEggplant(s)

200gMulticolor Cherry Tomatoes

2unitLebanese Cucumber(s)

1unitDill

What you need Pot, strainer, pan, bowl.

562 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 76g

25%

fat 10g

15%

cholesterol 72mg

24%

fiber 13g

52%

protein 42g

saturated 2g

10%

sodium 98mg

sugar 14g

trans 0g