A quick and refreshing fish meal for hot summer evenings.

rout with couscous, asparagus, courgette, tomatoes in pan on hob

Ingredients

  • 150 g couscous
  • 200 g salmon fillet, skin on, sliced into finger-size strips
  • 1.5 tbsp olive oil
  • 1 courgette, sliced into batons
  • asparagus tips
  • 1 red chilli, finely chopped
  • 3 tomatoes , roughly chopped
  • 1 lemon , juice of
  • 1 small handful fresh coriander , roughly chopped
  • salt, pepper

Method

Portion: 3
Preparation: 7 minutes to chop the vegetables and soak the couscous.
Cooking time: 8 minutes

  1. Pour the couscous in a bowl, and pour over just enough boiling water to cover it. Set aside for 3 minutes to soak up the water.
  2. Drizzle the salmon with half a tablespoon of olive oil.
  3. Heat a non-stick frying pan and add the salmon strips on their side. Scatter over the courgette, asparagus and chilli, and cook for 5 minutes, turning the salmon over halfway. Remove the salmon strips to a plate.
  4. Mix the tomatoes, lemon juice, 1 tablespoon of olive oil and the coriander into the couscous and season to taste.
  5. Add the couscous to the veggies left in the pan. Mix together and then put the salmon strips back into the pan on top of the couscous, place a lid on and put back on a high heat for 1 minute.
  6. To serve, spoon over some yoghurt.

Original recipe from Jamie Oliver.

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