Salmon with yogurt curry cucumber salad

Informations supplémentaires

30 min. | 545 kcal | easy | Family, Favorite | 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. To help your children get accustomed to new flavours and develop their tastebuds, it's possible to separate the raita in two, half without spices and cilantro for the kids, and the other half with all the ingredients for the adults.

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

sugar 5g

trans 0g