Salmon on leek and carrots with couscous

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean, wash and drain the leek. Wash and peel the carrots. Cut leek and carrots into fine strips (julienne). Wash thyme, shake dry and remove the leaves. Wash parsley, shake dry and cut the leaves into fine strips. Wash the chilli, cut lengthwise and remove the seeds. Cut the chilli into fine rings/strips

2. 2

   Bring 1/4 litre water, 1 teaspoon salt, chilli and thyme to the boil in a wide saucepan and remove from the heat. Add couscous and parsley, stir in and let it swell for about 2 minutes. Mix in 2 tablespoons of butter with a fork and put aside covered

3. 3

   Heat 3 tablespoons of butter in a frying pan and sauté the leek-carrot-julienne in it. Season with salt and pepper, add 4-5 tablespoons of water, cover and continue steaming for about 5 minutes.

4. 4

   Wash the salmon fillet, dab dry and cut into 4 pieces/tranches. Heat 2 tablespoons of butter in a frying pan. Fry the salmon for about 4 minutes, turning it over, seasoning with salt and pepper. Arrange leek-carrot vegetables, salmon and couscous on 4 plates

Nutrition Facts

KCAL
680 kcal

CARBS
52 g

FATS
36 g

PROTEINS
40 g