Salmon with Pearl couscous and watercress salad

2
Persons
20
Minutes

Ingredients

  • 1 pack of Vivera vegetable salmon
  • 80g pearl or giant couscous
  • 50g cucumber, sliced
  • 3 spring onions, finely chopped
  • 50g cherry tomatoes, cut into quarters
  • Juice and zest of half a lemon
  • 3 tbsp chopped dill
  • 70g coarsely chopped watercress
  • Vegetable oil
  • Slices of lemon
Preparation
  1. Boil 80g pearl or giant couscous in a medium pan of boiling water for 7 mins or until tender.
  2. Drain in a sieve, rinse in cold water until cold then tip into a bowl.
  3. Finely dice 50g cucumber, 3 spring onions and add to the bowl with 50g quartered cherry tomatoes, zest and juice of half a lemon and 3 tbsp chopped dill, 70g roughly chopped watercress.
  4. Mix together, season to taste.
  5. Heat a griddle pan. Brush the plant salmon with a little oil then add to the hot pan.
  6. Cook for 7-8 minutes, turning once until charred. Spoon the couscous into plates, top with the salmon.
  7. Garnish with a slice of lemon and few more watercress leaves.

Enjoy your meal!

  • – Je maakt het met

    Plant-Based Salmon Fillet

    Usp Leaf
    High in protein
    Usp Leaf
    Source of fibre
    Usp Leaf
    Source of iron and vitamin b12
    Usp Leaf
    High in omega-3 fatty acids
    Heat oil in a pan. Pan fry at medium heat for at least 8 minutes stirring regularly.
    Heat in a pre-heated air fryer for at least 8 minutes at 200°C.
    Heat in a pre-heated oven for at least 7 minutes at 225°C.
    Bekijk het product: Plant-Based Salmon Fillet

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