Sesame Crusted Salmon with Couscous and Tomato Salsa
Nutrition per serving
| Calories | 896 kcal |
| Protein | 50.2 g |
| Carbs | 77.2 g |
| Fats | 42.1 g |
| Saturated Fat | 6.2 g |
| Monounsaturated Fat | 24.7 g |
| Polyunsaturated Fat | 7.5 g |
| Sugars | 6.9 g |
| Fiber | 9.2 g |
| Sodium | 1,862 mg |
Ingredients
| Cherry Tomatoes | |
| Red Onion | |
| Cilantro (Coriander) leaves | |
| Lime | |
| Chicken Stock Cube | |
| Couscous | |
| Salmon Fillets | |
| Seeds, Sesame whole, dried | |
| Olive Oil |
Preparations
1. Slice the tomatoes into quarters.
1. Slice the tomatoes into quarters.
2. Peel/finely chop the onion.
3. Roughly chop the coriander.
4. Grate/juice the zest from quarter of a lime.
Cooking Instructions
1. In a small skillet, heat half a tbsp of olive oil over medium-low heat. Add the onions with a pinch of salt and pepper and cook for about 8-10 minutes until softened.
1. In a small skillet, heat half a tbsp of olive oil over medium-low heat. Add the onions with a pinch of salt and pepper and cook for about 8-10 minutes until softened.
2. Meanwhile, place the tomatoes in a bowl with a pinch of salt and pepper and three quarters of the chopped coriander. Add a tsp of lime juice with a tsp of olive oil. Mix to coat and set aside.
3. To make the couscous, in a small pot, bring to boil 150ml of water with the stock pot and stir to dissolve. Add the couscous, cover the pan and remove from heat. Set aside until serving.
4. Coat the salmon all over in 1/2 tsp of olive oil and sprinkle over a pinch of salt and pepper. Place the sesame seeds onto a plate, then roll the salmon in the sesame seeds to coat all sides. Heat a non-stick frying pan with ½ a tbsp of olive oil over medium heat. Add the salmon and cook for 3 minutes on each side.
5. Using a fork, fluff up the couscous, then add the lime zest and cooked red onion. Stir well to combine.
6. Serve the couscous in a bowl with the salmon on top and the tomatoes spooned over the top. Sprinkle over the remaining coriander.