Ginger-honey salmon with almond beans

Name: Ginger-honey salmon with almond beans
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 red pepper; 300 g frozen green beans; 7-10 Tbsp Salt; 200 g Couscous (instant); 250 ml Vegetable broth; 3 Stem(s) Parsley; 1 walnut-sized piece of ginger; 4 pieces of salmon fillet (approx. 100 g each); 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Pepper; 1 TEASPOON Oil; 1 TABLESPOON Honey; 1 TEASPOON Butter; 50 g flaked almonds

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 red pepper
300 g frozen green beans
7-10 Tbsp Salt
200 g Couscous (instant)
250 ml Vegetable broth
3 Stem(s) Parsley
1 walnut-sized piece of ginger
4 pieces of salmon fillet (approx. 100 g each)
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Pepper
1 TEASPOON Oil
1 TABLESPOON Honey
1 TEASPOON Butter
50 g flaked almonds

Directions

1
Halve the peppers, clean, wash and cut into strips. Cook the beans in boiling salted water for about 8 minutes. Drain and quench briefly under cold water
2
Pour the couscous into a wide flat dish. Bring the stock to the boil and pour over the couscous. Let the couscous swell for about 10 minutes, loosening it several times with a fork. Wash the parsley, shake dry and chop the leaves coarsely
3
Peel and finely grate the ginger. Wash the fish, dab dry and season with salt, lemon juice and pepper. Heat oil in a coated pan. Fry the salmon and pepper strips for 6-8 minutes while turning. Finally add honey, ginger and parsley
4
Heat the butter in a small pot. Fry the flaked almonds briefly, then add the beans. Heat beans for 1-2 minutes, season with salt and pepper. Arrange the fish with the peppers, couscous and beans on plates