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Crispy Pan-Seared Salmon with Toasted Couscous Salad and Yoghurt Pickle Sauce
40 minVoor 2Nutri-Score B€€
B
40 min
40 minCrispy Pan-Seared Salmon with Toasted Couscous Salad and Yoghurt Pickle Sauce
wat u nodig heeft
Ingrediënten
salmon fillets (skin on, patted dry)Vis2 stukken
couscousGranen150 g
olive oilVoorraadkast30 ml
Greek yoghurtZuivel150 g
pickles (finely chopped)Voorraadkast60 g
lemon (zested and juiced)Groente en fruit1 stuk
cucumber (diced)Groente en fruit1 stuk
cherry tomatoes (halved)Groente en fruit150 g
red onion (finely sliced)Groente en fruit1 stuk
parsley (chopped)Groente en fruit15 g
saltKruiden en specerijen5 g
black pepper (ground)Kruiden en specerijen2 g
per portie
Voedingswaarden
600kcal
- Koolhydraten
- 65 g
- Eiwitten
- 31 g
- Vetten
- 24 g
wat u gebruikt
Keukengerei
Koekenpan
Steelpan
Mengkom
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 5
Serve
- Spoon the couscous salad onto plates, top with the crispy salmon and serve with the yoghurt pickle sauce.
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