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Ingredients (4 servings)
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600 g Lachsfilet
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300 g Basmati Reis
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1 Stk. Mango
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150 g Baby Spinat
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150 g Joghurt griechischer Art
Milbona Joghurt nach griechischer Art 2% Fett 2,69 € · Mit Lidl Plus Milbona Joghurt nach griechischer Art 10% Fett 2,69 € · Mit Lidl Plus -
Öl zum Braten*
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Salz und Pfeffer*
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Currypulver*
* not included in the price
Offer products at Lidl
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Frisches Lachsfilet
Used in recipe: 600 g ≈ 10,19 €
16,98 €
21,98 €
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GOLDEN SUN Basmati Reis
GOLDEN SUN
Used in recipe: 300 g ≈ 0,64 €
4,5 kg
9,59 €
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Mango
Mango
Mit Lidl Plus App
1,29 €
1,79 €
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Bio Baby Spinat
Bio
Used in recipe: 150 g ≈ 1,20 €
2,00 €
3,40 €
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Milbona Joghurt nach griechischer Art 2% Fett
Milbona
Used in recipe: 150 g ≈ 0,44 €
Mit Lidl Plus
2,69 €
3,23 €
Alternative: Milbona Joghurt nach griechischer Art 10% Fett
Used in recipe: 150 g ≈ 0,44 €
Mit Lidl Plus
2,69 €
selectable above
Preparation
- Cook the basmati rice in slightly salted water according to the package instructions until tender.
- Peel the mango, cut the flesh from the pit, and dice into small cubes. Wash the baby spinach thoroughly and drain.
- Pat the salmon fillet dry, season with salt and pepper, and sear in a hot pan with a little oil for about 3 to 4 minutes on each side until golden brown, then keep warm.
- In the same pan, briefly sauté the mango cubes and spinach until the spinach wilts, then stir in the yogurt and some curry powder and heat gently.
- Serve the rice on plates topped with the creamy mango spinach sauce and the seared salmon.
