Couscous salad with salmon

Couscous salad with salmon

Total: 20 Min. | Active: 20 Min.
lactose-free
Nutritional value / people: 705 kcal
, Fat: 43 g
, Carbohydrate: 47 g
, Protein: 31 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Couscous

100g couscous
¼tsp salt
2 ½dl water, boiling

Salad

200g salmon fillet (organic), cut into approx. 3 cm cubes
¼tsp salt
a little pepper
a little olive oil
1tbsp herbal vinegar
1tbsp olive oil
100g pesto rosso (red pesto)
¼tsp salt
a little pepper
1 fennel, shredded
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How it's done

Couscous

Mix the couscous and salt in a bowl. Pour boiling water over the couscous, cover and leave to absorb for approx. 5 mins. Separate with a fork.

Salad

Season the salmon. Heat the oil in a non-stick frying pan, fry the salmon on all sides for approx. 2 mins.

Combine the vinegar, olive oil and pesto, season. Mix the couscous, salmon, fennel and pesto.

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