Short
Arnold
Lara MLime Salmon Cous Cous
February 27th 2007 09:43
Ingredients:
3 Salmon Steaks
5 Zucchinis
4-5 Large Mushrooms
½ a Head of Broccoli
2 Cups of Cous Cous
2 Tablespoons of Paprika
1 Tablespoon Cumin
½ Bunch Coriander
10 Basil Leaves
1 Lime
1/2 Avocado
Salt
Pepper
Olive Oil
Butter
Method:
the bones from the salmon steak by cutting each in half and discarding the spine. Cover both sides with salt and pepper and fry in olive oil in a large pan.
Meanwhile wash and roughly cut the zucchini, mushroom and broccoli. Remove the salmon from the pan, even if it is only partially cooked and set aside on a plate. Place the vegetables in the pan and fry them for 5 minutes or so. Stir the veggies and place the salmon back in the pan on top. Place a big lid on the pan and allow to steam on medium heat for ten minutes.
Meanwhile boil water in the kettle and place the cous cous in a pot. Roughly chop the coriander and basil. Pour about 2 cups full of boiling water into the cous cous, add a tablespoon of butter and stir. Place the lid on and allow to sit for 3 minutes. Add the paprika, cumin, coriander and basil. Juice the lime and ad to the cous cous, then stir thoroughly.
Place the cous cous mixture on a plate and top with the vegetables and salmon. Slice a fresh avocado on top and serve warm.
3 Salmon Steaks
5 Zucchinis
4-5 Large Mushrooms
½ a Head of Broccoli
2 Cups of Cous Cous
2 Tablespoons of Paprika
1 Tablespoon Cumin
½ Bunch Coriander
10 Basil Leaves
1 Lime
1/2 Avocado
Salt
Pepper
Olive Oil
Butter
Method:
the bones from the salmon steak by cutting each in half and discarding the spine. Cover both sides with salt and pepper and fry in olive oil in a large pan.
Meanwhile wash and roughly cut the zucchini, mushroom and broccoli. Remove the salmon from the pan, even if it is only partially cooked and set aside on a plate. Place the vegetables in the pan and fry them for 5 minutes or so. Stir the veggies and place the salmon back in the pan on top. Place a big lid on the pan and allow to steam on medium heat for ten minutes.
Meanwhile boil water in the kettle and place the cous cous in a pot. Roughly chop the coriander and basil. Pour about 2 cups full of boiling water into the cous cous, add a tablespoon of butter and stir. Place the lid on and allow to sit for 3 minutes. Add the paprika, cumin, coriander and basil. Juice the lime and ad to the cous cous, then stir thoroughly.
Place the cous cous mixture on a plate and top with the vegetables and salmon. Slice a fresh avocado on top and serve warm.
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