2013-07-27

Salmon with couscous in parchment

Salmon with couscous in parchment
Author:
Category
Second courses
Ingredients
  •  4 salmon fillets, 170 g each
  • 250 g couscous
  • 400 g canned chickpeas
  • 2 small zucchini
  • 300 g cherry tomatoes
  • 250 ml vegetable broth
  • 150 ml extra virgin olive oil
  • 3 art. l. lime juice
  • 2 large garlic cloves
  • 5 sprigs of mint
  • 1/2 tsp Sahara
  • Salt
  • Freshly ground black pepper
Thanks to the parchment envelopes, this dish turns out to be surprisingly tasty, because the paper retains all the smells inside. Serve couscous on the table right in the envelopes so that you get all the flavors when you open it.

Recipe for salmon with couscous in parchment


1

Preheat oven to 200°C. Cook the couscous according to the package directions or place it in a bowl, pour over the simmering broth, add the olive oil, cover and let sit for 10 minutes, then stir with a fork.

2

Cut the cherry tomatoes in half, cut the zucchini lengthwise and cut into slices. Mix couscous, chickpeas, vegetables, season.

3

 Place two large pieces of baking paper on a baking sheet. Lay the couscous on the parchment, place the fish on top.

4

Finely chop mint and garlic and mix with lime juice, 1/2 tsp. salt, sugar and remaining olive oil. Pour the dressing over the fish. Wrap the edges of the paper in an envelope. Bake 15 min.

  • Main courses

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