Danie główne
Crispy Pan-Seared Salmon with Toasted Couscous Salad and Yoghurt Pickle Sauce
40 minPorcje: 2Nutri-Score B€€
B
40 min
40 minCrispy Pan-Seared Salmon with Toasted Couscous Salad and Yoghurt Pickle Sauce
czego potrzebujesz
Składniki
salmon fillets (skin on, patted dry)Ryby2 kawałki
couscousProdukty zbożowe150 g
olive oilSpiżarnia30 ml
Greek yoghurtNabiał150 g
pickles (finely chopped)Spiżarnia60 g
lemon (zested and juiced)Warzywa i owoce1 kawałek
cucumber (diced)Warzywa i owoce1 kawałek
cherry tomatoes (halved)Warzywa i owoce150 g
red onion (finely sliced)Warzywa i owoce1 kawałek
parsley (chopped)Warzywa i owoce15 g
saltPrzyprawy5 g
black pepper (ground)Przyprawy2 g
na porcję
Wartości odżywcze
600kcal
- Węglowodany
- 65 g
- Białko
- 31 g
- Tłuszcz
- 24 g
czego użyjesz
Przybory
Patelnia
Rondel
Miska
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 5
Serve
- Spoon the couscous salad onto plates, top with the crispy salmon and serve with the yoghurt pickle sauce.
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