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Crispy Pan-Seared Salmon with Toasted Couscous Salad and Yoghurt Pickle Sauce
40 Min.Für 2Nutri-Score B€€
B
40 Min.
40 Min.Crispy Pan-Seared Salmon with Toasted Couscous Salad and Yoghurt Pickle Sauce
was Sie brauchen
Zutaten
salmon fillets (skin on, patted dry)Fisch2 Stücke
couscousGetreide150 g
olive oilVorräte30 ml
Greek yoghurtMilchprodukte150 g
pickles (finely chopped)Vorräte60 g
lemon (zested and juiced)Obst & Gemüse1 Stück
cucumber (diced)Obst & Gemüse1 Stück
cherry tomatoes (halved)Obst & Gemüse150 g
red onion (finely sliced)Obst & Gemüse1 Stück
parsley (chopped)Obst & Gemüse15 g
saltGewürze5 g
black pepper (ground)Gewürze2 g
pro Portion
Nährwerte
600kcal
- Kohlenhydrate
- 65 g
- Eiweiß
- 31 g
- Fett
- 24 g
was Sie verwenden
Utensilien
Bratpfanne
Stielkasserolle
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Toast the couscous
- Heat a little olive oil in a saucepan and toast the couscous until golden and fragrant.
- Pour over boiling water just to cover, cover and let stand until the liquid is absorbed, then fluff with a fork.
- Schritt 2
Make the yoghurt pickle sauce
- Stir the Greek yoghurt with the chopped pickles, lemon zest and a squeeze of lemon juice.
- Season with salt and pepper and set aside.
- Schritt 3
Prepare the salad
- Toss the fluffed couscous with the diced cucumber, halved cherry tomatoes, sliced red onion and chopped parsley.
- Dress with olive oil, lemon juice, salt and pepper.
- Schritt 4
Sear the salmon
- Season the salmon fillets with salt and pepper.
- Place them skin-side down in a hot oiled frying pan and cook until the skin is crisp and golden.
- Flip and cook briefly until just cooked through.
- Schritt 5
Serve
- Spoon the couscous salad onto plates, top with the crispy salmon and serve with the yoghurt pickle sauce.
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