🍽️ Salmon and Cucumber Tortillas with Yogurt Dip

Name: Salmon and Cucumber Tortillas with Yogurt Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g salmon fillet; 2 tbsp lemon juice; 0.5 cucumber; 5 g cilantro (0.5 handful); 300 g yogurt (3.5% fat); salt; pepper; 2 tbsp olive oil; paprika powder; 4 tortillas (with herbs); 0.5 tsp coarsely crushed red peppercorns; chili flakes

438 kcal · 30 min · 4 servings

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Ingredients

400 g salmon fillet
2 tbsp lemon juice
0.5 cucumber
5 g cilantro (0.5 handful)
300 g yogurt (3.5% fat)
salt
pepper
2 tbsp olive oil
paprika powder
4 tortillas (with herbs)
0.5 tsp coarsely crushed red peppercorns
chili flakes

Instructions

1. Rinse the salmon fillet under cold water and pat it dry with a kitchen towel.
2. Cut the salmon into cubes of about 3 centimeters.
3. Drizzle the salmon cubes with one tablespoon of lemon juice.
4. Wash the cucumber and slice it lengthwise into thin slices.
5. Wash the coriander, shake it dry, and pick the leaves off the stems.
6. Stir the yogurt with salt, pepper, and the remaining lemon juice until smooth.
7. Heat oil in a frying pan.
8. Fry the salmon cubes on all sides for 5 minutes over medium heat.
9. Season the salmon with salt, pepper, and paprika powder.
10. Heat the tortillas one by one in a non-stick pan.
11. Fry each tortilla for 2 minutes on each side over medium heat.
12. Keep the finished tortillas warm in the oven if necessary.
13. Place the tortillas on a platter or on four individual plates.
14. Distribute one quarter of the yogurt sauce, the salmon cubes, and the cucumber slices onto the tortillas.
15. Garnish the tortillas with crushed peppercorns, chili flakes, and fresh coriander leaves.

Nutrition per serving

kcal: 438
Protein: 28 g · Fett/Fat: 23 g · Carbs: 29 g