INGREDIENTS

Serves 2 People:

Carbohydrates: 105g Per Serving       Protein: 56g Per Serving       Fats:  4g Per Serving       Calories: 695 Per Serving

  • 250g Israeli couscous (also called pearl couscous)
  • 1 small bulb fennel, thinly sliced, plus 1 tablespoon chopped fennel fronds
  • 1/2  Cucumber, halved lengthwise and thinly sliced
  • 1 small shallot, thinly sliced
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp olive oil kosher salt and black pepper
  • 4  pieces skinless salmon fillet

METHOD

  1. Cook the couscous according to the package directions; rinse to cool.
  2. Combine the couscous, fennel, cucumber, shallot, lemon juice, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
  3. Meanwhile, heat the remaining tablespoon of oil in a large non-stick skillet over medium-high heat.
  4. Season the salmon with ¼ teaspoon each salt and pepper and sprinkle with the fennel fronds.
  5. Cook until opaque throughout, 3 to 5 minutes per side. Serve with the couscous salad
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tpwchef

tpwchef

Infusing artisan techniques learnt from the best chefs around the globe, with cutting edge nutritional science, to create the very best recipes for you to try at home. TPW™ chef takes pride in every single flavourful creation. We had to keep their identity under wraps to save ‘bake off’ from stealing their ideas.

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