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Crispy Pan-Seared Salmon with Toasted Couscous Salad and Yoghurt Pickle Sauce
40 minServes 2Nutri-Score B€€
B
40 min
40 minCrispy Pan-Seared Salmon with Toasted Couscous Salad and Yoghurt Pickle Sauce
what you need
Ingredients
salmon fillets (skin on, patted dry)Fish2 pieces
couscousGrains150 g
olive oilPantry30 ml
Greek yoghurtDairy150 g
pickles (finely chopped)Pantry60 g
lemon (zested and juiced)Produce1 piece
cucumber (diced)Produce1 piece
cherry tomatoes (halved)Produce150 g
red onion (finely sliced)Produce1 piece
parsley (chopped)Produce15 g
saltSpices5 g
black pepper (ground)Spices2 g
per serving
Nutrition
600kcal
- Carbs
- 65 g
- Proteins
- 31 g
- Fat
- 24 g
what you’ll use
Tools
Frying pan
Saucepan
Mixing bowl
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 5
Serve
- Spoon the couscous salad onto plates, top with the crispy salmon and serve with the yoghurt pickle sauce.
most cooked first
