Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Pluck the parsley leaves from the stems and cut into small pieces.
5. 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.
6. 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.