![Middle Eastern salmon with tahini yoghurt Middle Eastern salmon with tahini yoghurt](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/62faf43a68df91d64ff51b84b7fff94b/Derivates/3a5915ae96d55b933183493fd38f1b892cb2c2d0.jpg)
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Ingredients
Tahini Yoghurt
- 1 garlic clove
- ½ tsp sea salt
- 200 g Greek yoghurt
- 50 g tahini
- 30 g freshly squeezed lemon juice
Walnut crumble
- 80 g walnuts
- 20 g fresh coriander (approx. 1 bunch), leaves only
- 2 sprigs fresh mint, leaves only
- 1 - 2 fresh long red chillies, deseeded if preferred and cut into halves
- ¼ brown onion
- 30 g freshly squeezed lemon juice
- 1 tsp sumac
- 2 tsp extra virgin olive oil
- sea salt, to taste
- ground black pepper, to taste
Couscous & Salmon
- 1200 g water
- 2 tsp Vegetable stock paste
- 250 g Israeli couscous
- 4 fresh skinless, boneless salmon fillets (approx. 110 g each)
- 1 - 2 pinches sea salt
- 1 - 2 pinches ground black pepper
- 2 tbsp extra virgin olive oil
- 2 tsp freshly squeezed lemon juice
- 250 g cherry tomatoes, cut into halves
- ½ continental cucumber, cut into pieces
- 10 sprigs fresh parsley, leaves only
- Nutrition
- per 1 portion
- Calories
- 3846.3 kJ / 919.3 kcal
- Protein
- 49.1 g
- Carbohydrates
- 71.7 g
- Fat
- 51.2 g
- Saturated Fat
- 8.3 g
- Fibre
- 8.9 g
- Sodium
- 432.5 mg
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