Herbed lamb salmon with blood orange couscous

Name: Herbed lamb salmon with blood orange couscous
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Blood oranges (approx. 500 g); 1 collar (approx. 175 g) Spring onions; 1 Garlic clove; 3 Stem(s) flat leaf parsley; 1 Pot coriander green; 3 (approx. 450 g) Lamb salmon; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 25–30 g Almond kernels without skin; 10 g Butter; 250 g Couscous; 1/8 l clear soup; 1 TEASPOON Tomato paste; 7-10 Tbsp Aluminium foil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Blood oranges (approx. 500 g)
1 collar (approx. 175 g) Spring onions
1 Garlic clove
3 Stem(s) flat leaf parsley
1 Pot coriander green
3 (approx. 450 g) Lamb salmon
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
25–30 g Almond kernels without skin
10 g Butter
250 g Couscous
1/8 l clear soup
1 TEASPOON Tomato paste
7-10 Tbsp Aluminium foil

Directions

1
Peel 3 oranges so that the white skin is completely removed. Halve the oranges and cut into pieces. Squeeze 1 orange. Clean, wash and chop the spring onions.
2
Peel garlic and dice finely. Wash parsley and coriander, shake dry, pluck off leaves and chop coarsely. Put herbs and garlic on a plate and mix. Wash the lamb salmon and dab dry.
3
Heat 2 tablespoons of oil in an ovenproof pan and fry the lamb salmon for 3-4 minutes, turning them over. Season with salt and pepper and turn in the herb mixture. Return to the pan and continue cooking in the preheated oven (electric range: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 8 minutes.
4
In the meantime, boil 1/4 litre of water, 1 teaspoon of salt and 1 tablespoon of oil in a large pot. Roast the almonds in a pan without fat and take them out. Put butter and spring onions into the hot pan, fry for about 2 minutes while turning.
5
Remove the pot of boiling water from the heat, stir in the couscous and leave to swell for 2 minutes. Add spring onions to the couscous, let it swell for 2-3 minutes at low heat. Loosen with a fork and fold in orange pieces.
6
Take the lamb salmon out of the oven, wrap in aluminium foil and let it rest for about 3 minutes. Add orange juice and stock to the roast, stir in tomato paste and simmer for 1-2 minutes. Season with pepper.
7
Cut lamb salmon into slices and arrange on plates with orange coucous. Pour the roast stock over the meat and sprinkle with almonds. Serve with creamy full-milk yoghurt.