Plato principal
Crispy Pan-Seared Salmon with Toasted Couscous Salad and Yoghurt Pickle Sauce
40 minPara 2Nutri-Score B€€
B
40 min
40 minCrispy Pan-Seared Salmon with Toasted Couscous Salad and Yoghurt Pickle Sauce
lo que necesita
Ingredientes
salmon fillets (skin on, patted dry)Pescado2 piezas
couscousCereales150 g
olive oilDespensa30 ml
Greek yoghurtLácteos150 g
pickles (finely chopped)Despensa60 g
lemon (zested and juiced)Frutas y verduras1 pieza
cucumber (diced)Frutas y verduras1 pieza
cherry tomatoes (halved)Frutas y verduras150 g
red onion (finely sliced)Frutas y verduras1 pieza
parsley (chopped)Frutas y verduras15 g
saltEspecias5 g
black pepper (ground)Especias2 g
por ración
Nutrición
600kcal
- Carbohidratos
- 65 g
- Proteínas
- 31 g
- Grasas
- 24 g
lo que usará
Utensilios
Sartén
Cazo
Bol
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 5
Serve
- Spoon the couscous salad onto plates, top with the crispy salmon and serve with the yoghurt pickle sauce.
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