Informations supplémentaires
25 min.
|
638 kcal
|
easy
|
|
Printable version
1. Cook the rice
Preheat the oven to 400°F. Rinse the rice. Bring 1.5 2P | 2 3P cups of water and the broth cube to a boil. Add 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
8gTandoori 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