Plat
Crispy Pan-Seared Salmon with Toasted Couscous Salad and Yoghurt Pickle Sauce
40 minPour 2Nutri-Score B€€
B
40 min
40 minCrispy Pan-Seared Salmon with Toasted Couscous Salad and Yoghurt Pickle Sauce
ce qu’il vous faut
Ingrédients
salmon fillets (skin on, patted dry)Poissons2 morceaux
couscousCéréales150 g
olive oilÉpicerie30 ml
Greek yoghurtProduits laitiers150 g
pickles (finely chopped)Épicerie60 g
lemon (zested and juiced)Fruits et légumes1 morceau
cucumber (diced)Fruits et légumes1 morceau
cherry tomatoes (halved)Fruits et légumes150 g
red onion (finely sliced)Fruits et légumes1 morceau
parsley (chopped)Fruits et légumes15 g
saltÉpices5 g
black pepper (ground)Épices2 g
par portion
Nutrition
600kcal
- Glucides
- 65 g
- Protéines
- 31 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Poêle
Casserole
Saladier
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 5
Serve
- Spoon the couscous salad onto plates, top with the crispy salmon and serve with the yoghurt pickle sauce.
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