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Roasted Salmon with Moroccan Couscous
🇧🇷Brazil
•View in original language
(Português)
25 min(s)
4 servings
Téia Lofrano
@teiagastronomia- Ingredients
- Recipe
- Clean skinless salmon1 kg
- Salt to taste
- Lemon Pepper to taste
- Olive oil2 tablespoon
- Sicilian lemon1 unit(s)
- Rosemary sprigs3 unit(s)
- FOR THE MOROCCUS COUSCOUS - Moroccan couscous1 cup
- Boiling water1 cup
- Salt1 teaspoon
- Saffron1 teaspoon
- Vegetable pickle1 cup
- Butter25 g
- Olive oil1 tablespoon
- Crushed cashews1/3 cup
- Beetroot sprouts (optional to finish) to taste
- Season the salmon with salt and Lemon Pepper to taste, cut the Sicilian lemon into slices, place it on top of the salmon, place the rosemary, drizzle with olive oil and bake in a preheated oven at 200 degrees for 15 min (if you have the Grill function, leave it another 5 min to brown the top).
- While the salmon is cooking, prepare the couscous: place the couscous in a bowl and heat the water with the salt and saffron. When it boils, turn off the heat and add this water to the couscous. Cover with a cloth and let it hydrate for 5 min.
- Heat the butter with the oil, add the vegetable selection and mix. Fluff the hydrated couscous with a fork and add to the pan. Add the chestnuts, turn off the heat.
- Once the salmon is done, put the couscous around it. Remove the rosemary sprigs. Garnish with the beet sprouts and enjoy!
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