Filter
Reset
Sort ByRelevance
Jeidipippins
Tacos with spicy dill-lemon-salmon fillet
Tacos stuffed with spicy salmon, avocado, corn, parsley and sour cream.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C.
-
Halve the salmon in the length. Sprinkle the salmon fillets around with the spice mix for salmon.
-
Heat the oil in a frying pan and fry the salmon fillets over medium heat in 5-6 just until done. Turn halfway.
-
Meanwhile, cut the avocado in half. Remove the kernel and scoop out the flesh with a spoon from the peel.
-
Cut the flesh into slices. Let the corn drain in a colander. Halve the snoepto and finely chop the parsley.
-
Heat the taco shells for about 5 minutes in the middle of the preheated oven.
-
Meanwhile, mix ⅔ of the halved snack tomatoes with the parsley and the rest of the oil.
-
Divide the rest of the snack tomatoes, the corn, avocado, salmon and sour cream over the tacos. Serve the tomato salad.
Blogs that might be interesting
-
10 minMain dishciabattas, fresh pesto, ricotta, olive oil, sirloin steak à la minute, mixed salad,ciabatta with pesto-ricotta and sirloin steak
-
45 minMain dishlean ground beef, dried Italian herbs, fresh Italian stir-fry vegetables, tomato cubes, semi-skimmed milk, semolina, grated mature cheese,Italian meat dish
-
30 minMain dishleeks, ham, Zaanlander cheese spicy, oil, potato wedges, salt and pepper, fresh chives,leek dish with ham and cheese
-
25 minMain dishwhite asparagus (Dutch), penne wholemeal, olive oil, onion, garlic, frozen spinach à la crème, whipped cream, fresh basil leaves,penne with spinach sauce and asparagus
Nutrition
865Calories
Sodium33% DV800mg
Fat95% DV62g
Protein74% DV37g
Carbs11% DV34g
Fiber40% DV10g
Loved it