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🍽️ Grilled Salmon on Savory Vegetable Couscous

382 kcal · 30 min · 4 servings

Ingredients

• 175 g Couscous
• 350 ml Vegetable broth
• 1 tsp Olive oil
• 300 g Salmon fillet (4 Salmon fillets)
• 100 g Corn (drained weight, can)
• 2 red Bell peppers
• 1 Lime
• 4 sprigs Mint
• 1 tbsp liquid Honey
• Salt
• Pepper
• 1 bunch Parsley
• 4 Lettuce leaves

Instructions

1. 1. Pour the couscous into a large bowl.
2. 2. Pour hot vegetable broth over the couscous.
3. 3. Let the couscous swell for about 10 minutes.
4. 4. Fluff the couscous with a fork afterwards.
5. 5. Heat oil in a pan over medium heat.
6. 6. Fry the salmon fillets in the pan for about 10 minutes.
7. 7. Turn the fillets once while frying.
8. 8. Drain the corn in a sieve.
9. 9. Wash the bell peppers thoroughly.
10. 10. Remove the seeds and white inner membranes from the peppers.
11. 11. Cut the peppers into small cubes.
12. 12. Squeeze the lime to get the juice.
13. 13. Wash the mint and shake it dry.
14. 14. Finely chop the mint.
15. 15. Brush the cooked salmon fillets with honey.
16. 16. Preheat the oven to 80 °C (fan 60 °C or gas mark 1).
17. 17. Keep the salmon fillets warm in the preheated oven.
18. 18. Sauté the pepper cubes briefly in the frying fat over medium heat.
19. 19. Add the corn to the pepper cubes.
20. 20. Heat the mixture while stirring.
21. 21. Season the vegetables with one tablespoon of lime juice.
22. 22. Mix the warm vegetables with the couscous.
23. 23. Fold in the chopped mint into the couscous.
24. 24. Season the couscous mixture with salt and pepper.
25. 25. Wash the parsley and salad leaves.
26. 26. Shake the herbs and leaves dry.
27. 27. Plate the couscous.
28. 28. Place the salmon fillets on top of the couscous.
29. 29. Garnish the dish with the parsley and salad leaves.

Nutrition per serving

• kcal: 382
• Protein: 23 g · Fett/Fat: 13 g · Carbs: 43 g