avec boulgour, courgettes et sauce au yogourt à la menthe
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Filet de saumon, avec la peau
250 g
Yogourt grec
1 unit(s)
Boulgour
0.5 cup
Olives mélangées
30 g
Mélange d'épices harissa
7 g
Base de sauce tomate
2 tbsp
Menthe
7 g
Courgette
1 unit(s)
Citron
1 unit(s)
Échalote
1 unit(s)
Huile
2 tbsp
Sel
0.33 tsp
Poivre
0.13 tsp
Beurre
1 tbsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Halve zucchini lenghtwise, then cut into 1/2-inch moons.
- Peel, then cut shallot in 1/2-inch slices.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Drain and reserve olive brine, then roughly chop olives.
- Pick mint leaves from stems, then finely chop.
- To a small bowl, add Harissa Spice Blend, half the lemon zest, half the lemon juice, 1 tbsp (2 tbsp) oil and tomato sauce base. Stir to combine. Season with salt and pepper. (NOTE: This is your harissa paste.)
- Pat salmon dry with paper towels. Season with salt and pepper.
- To a parchment-lined baking sheet, add salmon. Spread harissa paste over flesh sides of salmon.
- Roast in the middle of the oven for 10-12 min, until salmon is cooked through.**
- Meanwhile, heat a large non-stick pan over medium. When the pan is hot, add 1 tbsp (2 tbsp) oil, zucchini and shallots. Cook for 3-4 min, stirring often, until tender-crisp. Season with salt and pepper.
- Add olives. Cook for 1 min.
- To a small bowl, add yogurt, half the mint, remaining lemon zest and remaining lemon juice. Season with salt and pepper, then stir to combine.
- When bulgur is done, add 1 tbsp (2 tbsp) butter and reserved olive brine (from step 2), then fluff with a fork.
- Divide bulgur and veggies between plates.
- Divide salmon between plates.
- Spoon yogurt sauce over top of salmon.
- Sprinkle remaining mint over top.
- Squeeze a lemon wedge over top.
710
kcal
Calories
40
g
Fat
10
g
Saturated Fat
54
g
Carbohydrate
7
g
Sugar
9
g
Dietary Fiber
39
g
Protein
95
mg
Cholesterol
830
mg
Sodium
0.3
g
Trans Fat
1300
mg
Potassium
200
mg
Calcium
4
mg
Iron
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