Fried Salmon Steak with Lemon Parsley Potatoes, Tzatziki and Quick Coleslaw
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g potatoes, waxy
- 5 stalks parsley, fresh
- 1 lemon (s)
- 2 salmon steak (s)
- 0.25 ¼ pointed cabbage
- 1 carrot (s)
- 300 g natural yourt
- 35 g mayonnaise
- 1 teaspoon white wine vinegar
- 2 teaspoons spice mixture, Greek, e.g., for Souflaki or Gyros
- 1 pickle (s)
- 1 clove garlic
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C fan-assisted air. Peel the potatoes and cut in half or quarter depending on the size and place in a bowl. Cut the lemon into 6 wedges and squeeze 4 wedges over the potatoes. Season the potatoes vigorously with salt and pepper, place in an ovenproof dish and bake in the oven for 25-30 minutes.
- Cut the pointed cabbage into fine strips. Peel and coarsely grate the carrot and mix with the cabbage strips in a large bowl. In a small bowl, mix 100 g natural yoghurt with white wine vinegar, salt and pepper to a dressing and marinate the pointed cabbage and carrot mixture with it. The fast Coleslaw is ready.
- Put the remaining 200 g natural yoghurt in the empty small bowl and mix with the mayonnaise. Peel a clove of garlic and dice it into small pieces. Also dice a pickle. Add both to the natural yoghurt and season the homemade tsatsiki vigorously with salt and pepper.
- Pluck the parsley leaves from the stems and cut into small pieces.
- Rub the salmon steak on both sides with a little oil and sprinkle with a Greek spice mixture. Let a grill pan get hot without oil and fry the steak for 2-3 minutes on each side.
- Take the potatoes out of the oven, drizzle with the juice of the remaining 2 lemon wedges and sprinkle with the parsley. Serve with the salmon, the coleslaw and the tzatziki.
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