Sticky Piri Piri Salmon with Carrot Ribbons
over giant couscous with coriander dressing
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.
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 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
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 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.
