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: Tarwe, Gluten May be present: Soja)
1 piece
Salmon fillet
(Contains: Vis)
250 g
Pre-cooked beetroot
5 g
Fresh dill
(May be present: Selderij)
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
(May be present: Selderij)
½ sachet(s)
Middle Eastern spice mix
5 g
Shaved almonds
(Contains: Amandelnoten, Noten May be present: Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Mosterd, Haver, Pinda's, Lupine, Noten, Sesamzaad, Spelt, Soja, Rogge, Selderij, Tarwe, Zwaveldioxide en sulfiet)
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.
