Salmon with Feta Sauce, Lemon & Fresh Herbs
with couscous salad, beetroot & almonds- Tarwe
- Gluten
- Vis
- Melk (inclusief lactose)
- Amandelnoten
- Noten
- Soja
- May contain traces of allergens
- Selderij
- Gluten
- Ei
- Gerst
- Kamut
- Khorasan (tarwe)
- Mosterd
- Haver
- Pinda's
- Lupine
- Noten
- Sesamzaad
- Spelt
- Rogge
- Tarwe
- Zwaveldioxide en sulfiet
Couscous, a North African staple, may look like a grain, but it's actually a type of tiny pasta made from semolina flour! It's quick to cook and perfectly soaks up flavour in any dish.
Ingredients
30 g
Wholewheat couscous
(Contains: Soja, May contain traces of allergens, Tarwe, Gluten)
1 piece
Salmon fillet
(Contains: Vis)
250 g
Pre-cooked beetroot
5 g
Fresh dill
(Contains: Selderij, May contain traces of allergens)
¼ piece
Lemon
25 g
Feta
(Contains: Melk (inclusief lactose))
20 g
Arugula & lamb's lettuce
75 g
Organic Greek yogurt
(Contains: Melk (inclusief lactose))
5 g
Fresh mint
(Contains: Selderij, May contain traces of allergens)
½ sachet(s)
Middle Eastern spice mix
5 g
Shaved almonds
(Contains: Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Mosterd, Haver, Pinda's, Lupine, Noten, Sesamzaad, Spelt, Soja, Rogge, Selderij, Tarwe, Zwaveldioxide en sulfiet, May contain traces of allergens, Amandelnoten, Noten)
Not included in your delivery
75 milliliters
Low sodium vegetable stock
½ tablespoon
Olive oil
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock in a pot or saucepan, then remove from the heat.
- Weigh the couscous, then transfer to the stock and set aside for 10 minutes, covered.
- Fluff through the couscous with a fork to separate the grains, then set aside.
- Cut the beetroot into wedges.
- Heat a clean frying pan over medium-high heat and toast the almonds until golden-brown. Remove from the pan and set aside.
- Heat a light drizzle of olive oil in the same pan over medium-high heat and fry the beetroot for 3 - 4 minutes.
- Add the Middle Eastern spices and fry for 1 more minute. Season with salt and pepper.
- Meanwhile, heat a light drizzle of olive oil in a frying pan over medium-high heat.
- Fry the fish on its skin for 2 - 3 minutes.
- Flip and fry for 2 more minutes.
- Season to taste with salt and pepper.
- Zest the lemon and cut it into quarters.
- Crumble the cheese into a bowl.
- Add the yogurt and the lemon zest, then mix well to combine.
- Season to taste with salt and pepper.
- Roughly chop the fresh herbs.
- In a salad bowl, combine the beetroot with the lettuce, the fresh herbs, some extra virgin olive oil as prefered and the juice of a quarter lemon per person (see Tip).
- Season to taste with salt and pepper.
Tip: add more lemon juice if preferred.
- Serve the salad on deep plates and top with the salmon.
- Dollop with the yogurt sauce and squeeze the rest of the lemon over the salad as preferred.
- Garnish with the toasted almonds to finish.
