🍽️ Salmon steak with couscous cucumber salad and roasted cashews

Name: Salmon steak with couscous cucumber salad and roasted cashews
Total time: 30 min
Yield: 4 servings
Ingredients: 4 salmon steaks (approx. 180 g each); 250 g couscous (instant); 250 ml vegetable broth; 40 g cashew kernels; 4 tbsp soy sauce; 2 tbsp peanut oil; 2 tbsp rice wine; 2 tbsp honey; salt; cayenne pepper; 1 cucumber; 1 sprig mint; lemon juice; 1 red onion; 20 g sprouts

738 kcal · 30 min · 4 servings

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Ingredients

4 salmon steaks (approx. 180 g each)
250 g couscous (instant)
250 ml vegetable broth
40 g cashew kernels
4 tbsp soy sauce
2 tbsp peanut oil
2 tbsp rice wine
2 tbsp honey
salt
cayenne pepper
1 cucumber
1 sprig mint
lemon juice
1 red onion
20 g sprouts

Instructions

1. Rinse the salmon steaks under cold water. Then pat them completely dry with a kitchen towel.
2. Put the couscous in a bowl. Pour boiling vegetable or fish broth over it. Let the couscous swell for about 10 minutes.
3. Preheat the oven to 180 degrees Celsius. Use the setting for top and bottom heat.
4. Roast the cashew kernels in a pan without additional fat. Remove them from the pan and let them cool completely.
5. Whisk the soy sauce with the oil, rice wine, and honey. Season the mixture with salt and cayenne pepper.
6. Place the salmon steaks on a baking sheet lined with baking paper. Brush the fish with half of the sauce mixture.
7. Bake the salmon in the preheated oven for about 5 minutes. Then turn the steaks over.
8. Brush the turned salmon steaks with the remaining sauce mixture. Finish cooking them in the oven for another 5 minutes.
9. Let the salmon rest for a few more minutes in the turned-off oven if necessary, so it stays cooked.
10. Wash the cucumber. Cut it in half lengthwise. Remove the seeds from the cucumber halves and dice them finely.
11. Pluck the mint leaves from the stems. Mix the mint and the diced cucumber into the swollen couscous.
12. Add some lemon juice to the couscous salad. Then distribute the salad onto the plates.
13. Peel the onion. Cut it into thin rings.
14. Wash the sprouts. Let them drain well.
15. Place the finished salmon steaks on the couscous salad. Distribute the onion rings and sprouts on top.
16. Sprinkle the cooled cashew kernels over the dish. Then serve it.

Nutrition per serving

kcal: 738
Protein: 52 g · Fett/Fat: 34 g · Carbs: 55 g