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- Spicy Salmon and Blueberry Burst…
Ingredients
- 2 tablespoons Harissa Paste
- 4 tablespoons Natural Yoghurt
- 4 fillets Salmon
- 200g Couscous
- 250ml Chicken Stock
- 1 tablespoon Olive Oil
- 200g BerryWorld Blueberries
- 4 Spring Onions, finely sliced
- 1 Lemon, juiced
- 1 handful Fresh Mint, finely chopped
- 50g Flaked Almonds
Method
Step 1
Mix together the harissa, yoghurt and juice of 1⁄2 lemon, coat the salmon and leave to marinate for an hour or overnight if time allows.
Step 2
Place the couscous in a large bowl, pour over the hot stock and olive oil, cover with cling film and leave for 5 mins then fluff up with a fork.
Step 3
Add the blueberries, spring onions, juice of 1⁄2 lemon and most of the mint and toasted almonds, season to taste and cool.
Step 4
Griddle the salmon for approx. 7-10 mins each side until piping hot and cooked through, cool and cut into bite sized slices.
Step 5
Mix together with the couscous and place in a serving bowl, sprinkle with the remaining mint and almonds, serve with a salad of green leaves.
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OfferSave 15%, was £1.50LIFE 4d+
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La Espanola Extra Virgin Olive Oil 1L
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