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Couscous Salad with Pan-Fried Salmon
Pan-fried salmon fillets served over roasted couscous mixed with pomegranate seeds and fresh herbs.
Healthy
Dinner
Seafood
Salmon
Couscous
Estimated Nutrition
Calories
1612.4
kcal / serving
1612.4 kcal total
Carbs
145.8
g
per serving
145.8 g total
Fat
68.2
g
per serving
68.2 g total
Protein
112.5
g
per serving
112.5 g total
Cook Time
20
minutes
Serves
1
person
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Fruits
0.5
piece
Pomegranate
seeds only
1
piece
Lemon
cut into thin wedges
GrainsCereals
200
g
Couscous
Liquids
400
ml
Chicken Stock
hot
1
splash
Chicken Stock
NutsSeeds
30
ml
Coriander
chopped, plus extra for serving
30
ml
Chervil
chopped, plus extra for serving
2
clove
Garlic
sliced
1
pinch
Salt
1
pinch
Black Pepper
freshly ground
15
ml
Chives
chopped
15
ml
Dill
chopped
OilsFats
15
ml
Olive Oil
for the couscous
15
ml
Olive Oil
for the fish
Seafood
400
g
Salmon Fillet
Method
1
Heat olive oil in a pan and roast couscous for 4 minutes until slightly colored.
2
Pour 400ml hot stock over couscous, cover, and let stand for 6 minutes.
3
Fluff couscous with a fork and stir in pomegranate seeds and fresh herbs.
4
Preheat the oven to 180°C.
5
Make incisions in the salmon and insert lemon wedges and garlic slices.
6
Season salmon with salt and pepper.
7
Fry salmon skin-side down in olive oil for 3 minutes until crisp.
8
Transfer fish to an ovenproof dish with herbs and a splash of stock.
9
Roast in the oven for 10 minutes until cooked through.
10
Serve the salmon fillet on top of the couscous and garnish with extra herbs.