Salmon with pearl couscous and lemon-parsley salsa
Salmon with pearl couscous and lemon-parsley salsa
Salmon with pearl couscous and lemon-parsley salsa

Salmon with pearl couscous and lemon-parsley salsa

Salmon with pearl couscous and lemon-parsley salsa

A meal fit for your HRH title. Two skin-on salmon filets sit on their throne of pearl cous cous in a tomato, chilli, basil and olive oil sauce. Bejeweled with red and yellow capsicum and baby capers then crowned with a lemony, parsley salsa. Dinner awaits! 

To Serve

Complete this dinner with a green leafy salad or steamed broccolini.

Ingredients

Salmon (fish) (36%), cooked pearl cous cous (Durum wheat semolina) (26%), water, red capsicum, yellow capsicum, crushed tomatoes (tomato puree, citric acid), spring onion, capers, onion, tomato paste, parsley, olive oil, lemon zest, garlic, salt, basil, chilli flakes, white pepper, vegetable stock (sea salt, maize maltodextrin, natural vegetable flavour, yeast extract, spinach, celery, cabbage, canola oil, olive oil, sugar, potassium chloride, parsley). Lemon parsley salsa (5.5%) (olive oil, parsley, spring onion, lemon juice, lemon zest, garlic, salt), Dressing (olive oil, lemon juice, Dijon mustard (sulphites), white pepper, salt)

Nutritional Info

Serving Size: 335g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 2624 kJ 783 kJ
PROTEIN 38.7 g 11.6 g
FAT (TOTAL) 34.5 g 10.3 g
-SATURATED 7.3 g 2.2 g
CARBOHYDRATE 40.1 g 12.0 g
-SUGARS 4.9 g 1.5 g
SODIUM 402 mg 120 mg

Allergens

Does contain: fish, gluten, sulphites, wheat

May contain: crustaceans, eggs, lupin, milk, molluscs, peanuts, sesame, soy, tree nuts
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SIZE GUIDE

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Serves 2

SERVES 2

670g- serves 2.

To Cook

prep level
No Prep

Preheat oven to 200 degrees. Remove plastic film and set aside the two sauce sachets and discard the top piece of paper. Pat the salmon skin dry, leave the paper on the couscous to protect it while cooking. Drizzle a little olive oil on the salmon. DEFROSTED: Bake in the oven for 15-20 minutes or until couscous is heated and salmon is cooked as desired. FROZEN: Bake in the oven for 35-40 minutes or until couscous is heated and salmon is cooked as desired. Carefully plate the salmon fillets. Remove and discard the paper and stir the yellow vinaigrette sachet through the warmed couscous. Add the cous cous to the salmon and drizzle the fish with lemon and parsley salsa. Tip: you can also pan-fry the salmon from defrosted. Pat the skin dry, and fry skin side down for 6 minutes, turn over and fry for another 4 minutes or until cooked as desired. Bake the couscous in the oven as per defrosted instructions.