Salmon doner kebab

For 4 people
  • 2 Flatbreads (150 g each)
  • 300 g Salmon fillet
  • 1 EL lemon juice
  • 2 EL Oil
  • Salt
  • pepper
  • Chili powder
  • 1 ripe avocado
  • 1 onion
  • 2 Tomatoes
  • 1 romaine lettuce heart
  • 1 clove of garlic
  • 150 g Skimmed-milk yogurt
  • 125 g Crème fraîche
  • sugar
  • 1 TL toasted sesame
30 minutes
light
1.
Flatbread in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) Bake for about 5 minutes. Wash salmon, pat dry and cut into small pieces. Drizzle with lemon juice.
2.
Heat the oil in a pan. Fry the salmon all around for 3-4 minutes. Season with salt, pepper and some chilli. Halve the avocado, remove the stone. Remove the pulp from the skin and cut into pieces.
3.
Peel the onion and cut into thin rings. Wash, clean and slice tomatoes. Clean and wash romaine lettuce and cut into strips. Peel the garlic and press it through a garlic press.
4.
Mix the yogurt, crème fraîche and garlic, season with salt, pepper, sugar and chilli. Mix the salad ingredients and toasted sesame seeds. Halve the bread, cut a pocket into each and fill it with the salad.
5.
Arrange the salmon doner kebab on plates. Pour some sauce on top and garnish with parsley. Suffice the rest of the sauce.
1 person approx:
  • 610 kcal
  • 2560 kJ
  • 25 g protein
  • 39 g fat
  • 35 g carbohydrates

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