Toothorilax with Morotsraita
Cooking Time30 m
Ingredients11
DifficultyMedium
Here, the salmon meets warm Indian spices and that clear taste of tandoori that makes itself so good in the oven. To that you move together a cool carrot raita with demolished carrots, garlic, yogurt and fresh coin. It will be a simple combination with a lot of character.
Categories
Main courseDinnerCuisines
Yields
2ServingsCooking Methods
Steered
Ingredients
2 servings
- Step: 12 port rice
- Step: 22 st carrots
- Step: 31 st cake of mint
- Step: 42 dl foodyogurt
- Step: 51 st garlic divide
- Step: 6salt
- Step: 7pepper
- Step: 82 port lax file (a 150 g)
- Step: 92 tsk toothpicked
- Step: 101 msk oil
- Step: 111/2 st 65 g
Instructions
- Step: 1Ris: Cook the rice as directed on the packaging.
- Step: 2Morotsraita: Scale and tear the carrots and hack the mint. Mix the yogurt with pressed garlic, mint and carrots. Taste with salt and pepper.
- Step: 3Salmon: Share each lax file in the long run. Spice them with the tandoric rhythm and fry the oil in a frying pan about 2 minutes on each side or until the inner temperature is 56°C.
- Step: 4Serve the salmon with rice, carrot raita and salad.
Näring
| Calories | 665kcal |
|---|---|
| Carbohydrates | 54g |
| Fat | 33g |
| Protein | 36g |
| Serving Size | 2serving |
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