Trick-or-Treat Piri Piri Salmon with Cursed Carrot Ribbons
over giant couscous with wicked coriander dressing
Piri-piri is a small but spicy pepper. It's appropriately nicknamed the "African red devil".
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Salmon fillet
(Contains: Vis)
1.5 teaspoon
Piri piri seasoning
75 g
Giant couscous
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
½ piece
Courgette
½ piece
Red onion
½ piece
Carrot
½ sachet(s)
Korean-style spice mix
(Contains: Tarwe, Gluten, Sesamzaad, Soja)
5 g
Fresh coriander
(May be present: Selderij)
Not included in your delivery
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
Nutrition Values
Utensils
Cooking Steps
- 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.
- Cut the courgette into crescents and slice the onion into half rings.
- Heat a drizzle of 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 fish dry with kitchen paper and then coat it with the piri piri spices.*
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the fish 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.
*Take care, this ingredient is spicy! Use as preferred.
- Stir the Korean-style spices and the fried vegetables into the giant couscous. Season to taste with salt and pepper, then serve on deep plates and arrange everything on top.
- Combine the residual pickling liquid from the carrots with the mayonnaise and half of the coriander.
- Drizzle with the dressing and garnish with the rest of the coriander to finish.
