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Tandoori Salmon

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Tandoori Salmon

with rice, tomato and cucumber salad and yogurt

Informations supplémentaires
25 min. | 638 kcal | easy | Favorite, Spicy | Printable version
1. Cook the rice Preheat the oven to 400°F. Bring 1.5 2P | 2 3P cups of water to a boil. Add the broth cube and the rice, cover and cook on low heat for 11-12 minutes.
2. Cook the salmon Pat the salmon dry and season with the tandoori spices (to taste, spicy adjust for your children) and add a drizzle of oil. Season with salt and pepper. Put on a tray lined with baking paper. Cook for 10-12 minutes until cooked through.
3. Setup Dice the tomato and the cucumber. Chop the cilantro.
4. Make the salad and the yogurt sauce Mix the tomato with the cucumber, half of the cilantro, a drizzle of oil, salt and pepper. Mix the yogurt with the rest of the cilantro, the juice of half a lemon and pepper.
5. Plate your dish Serve the salmon with the rice, the yogurt, the lemon juice as desired and the tomato and cucumber salad. Bon appétit!
2unitSalmon Fillets
1unitGreek Yogourt 2%
0.5unitCilantro
1unitTomato(es)
2unitLebanese Cucumber(s)
0.5unitLemon
15mlTandoori Spices
140gBasmati Rice
0.5unitVegetable Broth Cube(s)
What you need Pot, baking tray, baking paper, bowl
638 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 60g
20%
fat 27g
42%
cholesterol 84mg
28%
fiber 2g
8%
protein 37g
saturated 5g
25%
sodium 594mg
25%
sugar 7g
trans 0g