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Categories:
salmon meal bread nuts parsley lemon yellow bell peppers red bell peppers courgettes mushrooms fresh rosemary extra-virgin olive oil couscous mint boiling water salt
Viewed: 63 - Published at: 9 years agoIngredients
- 400 g salmon fillets, that have been skinned and de-boned roughly 4 medium sized fillets
- 150 g whole meal bread, roughly 2 slices from a sliced loaf
- 50 g pine nuts
- 2 tablespoons parsley
- 1 lemon, zest of
- 200 g yellow bell peppers, deseeded
- 200 g red bell peppers, deseeded
- 200 g courgettes
- 200 g mushrooms
- 1 tablespoon of chopped fresh rosemary or 1 tablespoon fresh basil or 1 tablespoon fresh oregano
- 2 tablespoons extra virgin olive oil
- 200 g couscous
- 1 teaspoon chopped dried mint
- boiling water
- 14 teaspoon salt
Method
- Preheat the oven to 350C.
- Place the salmon fillets on a baking tray.
- For the crumb topped salmon:.
- Using a food processor, put in the ingredients for the crumb topping into the bowl and pulse until it looks like fine bread crumbs.
- With a teaspoon, press the crumb topping onto the salmon fillets.
- Put the leftover crumb mixture into a container and freeze for another day.
- Bake the salmon fillets in the oven for 25 minutes.
- Check the salmon to see that it doesn't overcook.
- It should be moist but not translucent.
- For the Roast Mediterranean Vegetables:.
- Preheat the oven to 350C.
- Cut all of the vegetables in large chunks, put into a baking tray, drizzle with the olive oil and sprinkle over the herbs.
- Mix to coat the vegetables.
- Roast on the top shelf of the oven for 30 minutes, or until the vegetables are nicely browned on the edges.
- For the Minty Cous Cous:.
- Place the cous cous into a heat proof bowl.
- Stir in the mint and the salt.
- Pour over enough boiling water to cover the cous cous, allowing the water to come to 1 centimetre above the grains.
- Cover the bowl with foil or cling wrap and allow to stand for 10 minutes.
- The cous cous should soak in all of the water, if it hasn't, allow to stand with the covering for another 5 minutes or so.
- Serve immediately.
