4 pieces of salmon
pepper and salt.
olive oil for frying
250 ml greek yogurt
few sprigs of fresh dill
pinch of pepper
1 clove of garlic
Peel the cucumber and grate the rest of the flesh with a coarse grater. Place the pulp in a sieve or colander and squeeze out as much excess moisture as possible. Mix the cucumber zest with the yogurt. Season the mixture with a pinch of pepper and crush in the garlic clove. Finely chop the dill and mix it into the mixture as well. Put the tzatziki in the fridge for as long
Grill the peppers under a grill or in an oven at 225 degrees until they are blackened. You can also put them in the fire of the gas stove for a few minutes. Then place the peppers in a bowl and close it well with a piece of foil. Let the peppers ‘sweat’ for 15 minutes. Heat a grill pan and brush the salmon with a little olive oil and sprinkle with a pinch of salt and pepper. Grill the salmon for about 5 to 7 minutes.
Remove the skin from the bell pepper and cut the flesh into strips and sprinkle with a little olive oil and salt and pepper. Serve the salmon with the tzatziki and roasted peppers. Delicious with some baked potatoes.
Tip: you can also make this dish on the BBQ, roast the peppers black on the BBQ and grill the salmon as well (in an aluminum tray). For a super quick version, use ready-made tzatziki and grilled bell peppers from a jar.
Source: Leukerecepten by leukerecepten-nl.
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