Chilli-rubbed salmon and pearl couscous salad

Cooking Fish Chilli-rubbed salmon and pearl couscous salad

Add some heat to your night with this chilli-rubbed salmon and pearl couscous salad.

Lables: Low carb Low sodium Egg free Lactose free Milk free Shellfish free
  1. Preheat oven to 200C. Line a baking tray with baking paper. Place the pumpkin on the tray. Drizzle with 1 teaspoon of the oil and sprinkle with 1 teaspoon of the seasoning. Toss to combine. Season. Bake for 20 mins or until tender.
  2. Meanwhile, cook the couscous following packet directions.
  3. Preheat a barbecue grill or chargrill on medium-high. Combine the salmon, sambal oelek and remaining seasoning in a large bowl. Cook for 2 mins each side for medium or until cooked to your liking. Set aside for 5 mins to rest. Break into large pieces.
  4. Combine the pumpkin, couscous, beetroot, pistachio, mint and coriander in a large bowl. Drizzle with lemon juice and remaining oil. Season. Gently toss to combine. Divide among serving plates. Top with salmon and sprinkle with lemon zest.

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800g butternut pumpkin, peeled, seeded, cut into 3cm pieces
1 tbsp olive oil
2 tsp Moroccan seasoning
1 cup pearl couscous
4 salmon fillets
2 tsp sambal oelek
250g cooked beetroot, coarsely chopped
30g pistachios, toasted, chopped
1/2 cup mint leaves
1/2 cup coriander leaves
2 tbsp lemon juice
Lemon zest, to serve

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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