Sticky Piri Piri Salmon with Carrot Ribbons

Name: Sticky Piri Piri Salmon with Carrot Ribbons over giant couscous with coriander dressing
Total time: 20 min
Yield: 2
Cuisine: Fusion
Ingredients: 2 piece Salmon fillet; 3 teaspoon Piri piri seasoning; 150 g Giant couscous; 1 piece Courgette; 1 piece Onion; 1 piece Carrot; 1 sachet(s) Korean-style spice mix; 10 g Fresh coriander; 350 milliliters Low sodium vegetable stock; 2.5 tablespoon White wine vinegar; 1 teaspoon Sugar; 2 tablespoon Olive oil; 2 tablespoon [Plant-based] mayonnaise; 2 tablespoon Honey [or plant-based alternative]; to taste Salt and pepper

over giant couscous with coriander dressing

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Did you know that salmon, like flamingos, are pink because of their diet? They get this colour from the pigment they absorb from shrimp, for example.

Allergens:

Vis

•Tarwe

•Sesamzaad

•Soja

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 piece

Salmon fillet

(Contains: Vis)

1.5 teaspoon

Piri piri seasoning

75 g

Giant couscous

(Contains: Tarwe May be present: Ei, Mosterd, Soja, Lupine)

½ piece

Courgette

½ piece

Onion

½ piece

Carrot

½ sachet(s)

Korean-style spice mix

(Contains: Tarwe, 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

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

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Peeler or Cheese Slicer

•Pan with Lid

•Casserole

•Tall-Sided Pan

•Paper Towel

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 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.

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.

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.