Salmon doner kebab

- 2 Flatbreads (150 g each)
- 300 g Salmon fillet
- 1 EL lemon juice
- 2 EL Oil li>
- Salt
- pepper
- Chili powder
- 1 ripe avocado
- 1 onion
- 2 Tomatoes li>
- 1 romaine lettuce heart
- 1 clove of garlic
- 150 g Skimmed-milk yogurt li>
- 125 g Crème fraîche
- sugar
- 1 TL toasted sesame span>
30 minutes
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- 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 li>
- 2560 kJ
- 25 g protein
- 39 g fat
- 35 g carbohydrates
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