• Salmon With Zucchini And Capsicum Couscous
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Salmon With Zucchini And Capsicum Couscous

Salmon With Zucchini And Capsicum Couscous

  1. 1 Each Zucchini
  2. 1 mL Water - PANTRY ITEM
  3. 140 g Skinless Salmon Fillet
  4. 0 Each Salt & Pepper - PANTRY ITEM
  5. 1 tbsp Roasted Red Caspsicums
  6. 0 Each Lemons
  7. 1 Each Green Spring Onion
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 5 g Dill
  10. 1 cup Couscous
  1. 1 Each Zucchini
  2. 1 mL Water - PANTRY ITEM
  3. 280 g Skinless Salmon Fillet
  4. 0 Each Salt & Pepper - PANTRY ITEM
  5. 2 tbsp Roasted Red Caspsicums
  6. 1 Each Lemons
  7. 1 Each Green Spring Onion
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 10 g Dill
  10. 1 cup Couscous
  1. 2 Each Zucchini
  2. 2 mL Water - PANTRY ITEM
  3. 420 g Skinless Salmon Fillet
  4. 0 Each Salt & Pepper - PANTRY ITEM
  5. 3 tbsp Roasted Red Caspsicums
  6. 1 Each Lemons
  7. 2 Each Green Spring Onion
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 15 g Dill
  10. 2 cup Couscous
  1. 2 Each Zucchini
  2. 2 mL Water - PANTRY ITEM
  3. 560 g Skinless Salmon Fillet
  4. 0 Each Salt & Pepper - PANTRY ITEM
  5. 4 tbsp Roasted Red Caspsicums
  6. 1 Each Lemons
  7. 2 Each Green Spring Onion
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 20 g Dill
  10. 2 cup Couscous
  1. 3 Each Zucchini
  2. 3 mL Water - PANTRY ITEM
  3. 840 g Skinless Salmon Fillet
  4. 0 Each Salt & Pepper - PANTRY ITEM
  5. 6 tbsp Roasted Red Caspsicums
  6. 2 Each Lemons
  7. 3 Each Green Spring Onion
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 30 g Dill
  10. 3 cup Couscous

Prep:

  1. Cut salmon into 2cm pieces.
  2. Wash and roughly chop dill.
  3. Wash and chop spring onion separating white part.
  4. Wash, halve and thinly slice zucchini diagonally.
  5. Cut half the lemon into wedges and keep half for juicing.

Method:

  1. Fluff couscous gently with a fork and season with salt and pepper to combine, but being careful not to break up the salmon pieces. Top with greens of spring onion. Drizzle with extra virgin olive oil and lemon juice. Serve with lemon wedges.
  2. Season salmon with salt and pepper. Heat olive oil in large non-stick frying pan over a medium to high heat. Add salmon. Cook, turning occasionally, for about 3 to 4 minutes, or until just cooked. Remove. Loosely cover with foil to keep warm. Wipe pan clean.
  3. In a small saucepan, fry the whites of the spring onion in a little olive oil until fragrant. Add water, zucchini and capsicum. Bring to boil. Remove from heat. Stir in couscous and arrange salmon over the top. Cover pan. Stand for 5 minutes, or until liquid is absorbed.
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