1 piece
Salmon fillet
()
1.5 teaspoon
Piri piri seasoning
75 g
Giant couscous
( )
½ piece
Courgette
½ piece
Onion
½ piece
Carrot
½ sachet(s)
Korean-style spice mix
()
5 g
Fresh coriander
()
175 milliliters
Low sodium vegetable stock
1.25 tablespoon
White wine vinegar
½ teaspoon
Sugar
1 tablespoon
Olive oil
1 tablespoon
[Plant-based] mayonnaise
1 tablespoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Energy (kJ)3685 kJ
Calories881 kcal
Fat45.6 g
Saturated Fat6.9 g
Carbohydrate81.5 g
Sugar27.2 g
Dietary Fiber10.6 g
Protein30.9 g
Salt1.5 g
Potassium75.9 mg
Calcium16.5 mg
Iron0.2 mg
•Bowl
•Peeler or Cheese Slicer
•Pan with Lid
•Casserole
•Tall-Sided Pan
•Paper Towel
1
- Prepare the stock in a pot or saucepan and boil the giant couscous for 12 - 14 minutes, covered.
- Drain if necessary and then set aside, still covered.
- Meanwhile, shave the carrot into thin ribbons using a peeler or cheese slicer.
- In a bowl, combine the sugar with the white wine vinegar. Add the carrot ribbons and toss well to combine, then set aside.
2
- Cut the courgette into crescents and slice the onion into half rings.
- Heat half of the olive oil in a deep frying pan over medium-high heat. Fry the courgette and onion for 5 - 7 minutes.
- Finely chop the coriander in the meantime.
- Pat the salmon dry with kitchen paper and then coat it with the piri piri spices.
3
- Heat the rest of the olive oil in a frying pan over medium-high heat. Fry the salmon for 2 - 3 minutes on its skin, then for a further 2 minutes on the other side.
- Add the honey during the final minute of cooking.
- Stir the Korean-style spices and the fried vegetables into the giant couscous. Season to taste with salt and pepper.
4
- Serve the giant couscous on deep plates and top with the carrot ribbons and the salmon.
- To the residual pickling liquid, add the mayonnaise and half of the coriander. Mix well to combine.
- Drizzle with the dressing and then garnish with the rest of the coriander to finish.
