How To make Salmon Couscous
418 g Canned red Alaska salmon
250 g Couscous
900 ml Hot water
2 tb Vegetable oil
2 Garlic cloves; crushed
1 Green or red chili pepper
- de-seeded, finely chopped 1 ts Caraway seeds
1 lg Onion; chopped
2 Courgette
- trimmed & thickly sliced 2 Carrots; trimmed and sliced
1 Red or orange pepper
- de-seeded and sliced 300 ml Vegetable or chicken stock
1/4 ts Salt
3 Tomatoes; thickly chopped
15 g Margarine or butter
2 tb Pumpkin seeds
[If you do not have a couscousier in which to cook this recipe, improvise by using a saucepan and colander. Line the colander with a muslin cloth, allowing the sides of the cloth to hang over the edge. Roll up the hanging muslin to make a collar around the edge of the colander. During the method, the base of the couscousier is equivalent to the saucepan and the top to the lined colander.] Drain the can of salmon, reserving the juice. Set aside. Soak the couscous for 20 minutes in a large bowl of hot water. Heat the oil in the base of the couscousier, stir in the garlic, chilli pepper, caraway seeds, onion, courgette, carrot and pepper. Cook gently for 5 minutes. Add the salmon juice and stock to the vegetables. Put the top of the couscousier on and place the soaked couscous into it. Season with salt. Cover with a lid and steam for 30 minutes. Remove the top of the couscousier and add the tomatoes and salmon. Heat for 5 minutes. Place the couscous onto a large serving plate and gently stir in the margarine and the pumpkin seeds. Pile the salmon alongside to serve. Serves 4. Approx 550 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias
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Salmon Fish Recipe with Couscous and Courgettes. Quick, Healthy & Delicious Recipe. Crispy pan-fried salmon fish, It taste good as it looks. Try my recipe at home and let me know what you think in the comment box below. If you enjoy watching my recipes then please don't forget to like and subscribe my channel. More Videos are COMING SOON!!
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Tasty Herb Crusted Salmon with Lemon Couscous
New Zealand has the best salmon in the world and this tasty recipe uses herbs, mayo and breadcrumbs to give it extra crunch and flavour. The zesty lemon couscous is a great addition. Full recipe :
For more, go to fresh.co.nz or follow us on Instagram or Facebook @FreshFastNZ
Salmon & Couscous Salad | Byron Talbott
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INGREDIENTS
2 6-7oz filets of salmon
2 cups water
1/2 cup mediterranean couscous
1/2 cup sliced cherry tomatoes
1/2 cup diced cucumber
3 tbsp sliced mint
3-4 tbsp olive oil
Juice from 1 lemon
salt & pepper to taste
Italian parsley to garnish
Pan Fried Crispy Skin Salmon with Moroccan Couscous | Everyday Gourmet S5 E61
As seen on Everyday Gourmet.
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Delicious Salmon with Couscous Salad // Super simple dinner recipe // Healthy lunch/dinner recipe
This Delicious Salmon with Couscous Salad will be super simple and healthy lunch or dinner recipe.
Here is a simple meal, great for those who have not much time for cooking, but still want to eat healthy. Salmon has good fats and veggies are packed with vitamins. Try it for lunch or dinner! Subscribe for more recipes! Thank you!
Ingredients:
4 salmon fillets
100 gr of couscous
5 small tomatoes
1/2 of bell pepper
1/3 of cucumber
1/2 of avocado
1 small red onion
handful of olives
bunch of parsley
water
salt, pepper, chili fakes, dry dill, oil to taste
#salmon #salad #couscous
Slimming World Syn-free salmon and couscous parcel recipe - FREE
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Syns per serving - FREE
60g plain dried cous cous
1/4 vegetable stock cube
roughly chopped basil leaves
1/2 courgette
garlic salt
juice of half a lemon
baby sweetcorn
asparagus tips
fresh salmon fillet
Cover the couscous with boiling water and sprinkle in the stock. Add the basil, courgette, lemon juice and garlic salt. Stir and cover and leave the couscous to fluff up for 10 minutes.
Spoon into the centre of a large sheet of baking paper and top with the baby corn, asparagus and salmon. Fold up the edges of the paper, scrunch together to seal and bake for 15-20 minutes in a hot oven 200c / 108c fan gas mark 6.
Serve straight away.
TIP: swap asparagus for thin stemmed broccoli and halved cherry tomatoes