avec relish aux tomates et aux olives et feta
Ingrédients : Filets de saumon • Courgette • Couscous perlé (blé) (semoule de blé dur) • Tomate Roma • Citron • Olives mélangées (olives vertes dénoyautées, olives kalamata dénoyautées, eau, sel, acide lactique, sorbate de potassium, vinaigre, chlorure de calcium) • Feta (lait) (lait pasteurisé, lait partiellement écrémé, substances laitières modifiées, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, sorbate de potassium, acide lactique, natamycine, chlorure de calcium) • Puree d'ail (ail, eau, huile de soja, acide citrique, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Persil • Poivre au citron (sucre (sucre, maltodextrine), poivre noir, sel, ail granulé, jus de citron en poudre (extrait sec de sirop de maïs, extrait sec de jus de citron, huile de citron, dioxyde de silicium), granulés de zeste de citron, épices, fines herbes, acide citrique, huile de canola, dioxyde de silicium) • Épices za'atar (sésame) (origan séché, graines de sésame, sumac, thym séché, sel).
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Tags
Filet de saumon, avec la peau
250 g
Couscous perlé
0.75 cup
Feta, émietté
0.25 cup
Persil
7 g
Olives mélangées
30 g
Citron
1 unit(s)
Tomato
1 unit(s)
Courgette
1 unit(s)
Purée d’ail
1 tbsp
Poivre au citron
6 g
D'épices zaatar
6 g
Huile
2.5 tbsp
Sel
0.25 tsp
Poivre
0.13 tsp
Beurre
1 tbsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Bring a large pot of salted water to a boil (use same for 4 servings).
- To the boiling water, add couscous. Cook uncovered for 6-8 min, stirring occasionally, until tender.
- Strain couscous, then return to the pot, off heat.
- Meanwhile, pat salmon dry with paper towels.
- To a parchment-lined baking sheet, add salmon and brush with 1/2 tbsp (1 tbsp) oil. Season with Za'atar Spice, salt and pepper. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Cut tomato into 1/4-inch pieces.
- Quarter zucchini lengthwise, then cut into 1/4-inch pieces.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Strain olives, reserving olive brine. Roughly chop olives.
- Roughly chop parsley.
- Meanwhile, heat a large non-stick pan over medium-high. When the pan is hot, add 1 tbsp (2 tbsp) oil and zucchini. Cook for 3-4 min, stirring often, until tender-crisp. Season with half the Lemon-Pepper Seasoning and salt.
- To a small bowl, add olives, tomatoes, half the parsley, half the lemon zest, half the lemon juice and 1 tbsp (2 tbsp) oil. Stir to combine. Season with pepper.
- Reheat finished couscous over medium, then add 1 tbsp (2 tbsp) butter, remaining Lemon-Pepper Seasoning, garlic puree, remaining lemon zest, 1 tbsp (2 tbsp) olive brine, remaining lemon juice and remaining parsley. Cook for 1-2 min, stirring occasionally, until fragrant. Season with salt.
- Divide couscous between bowls.
- Top couscous with zucchini.
- Divide salmon between bowls and spoon relish over top.
- Sprinkle feta over top.
- Squeeze a lemon wedge over top.
800
kcal
Calories
47
g
Fat
12
g
Saturated Fat
60
g
Carbohydrate
5
g
Sugar
6
g
Dietary Fiber
38
g
Protein
105
mg
Cholesterol
920
mg
Sodium
0.4
g
Trans Fat
1100
mg
Potassium
175
mg
Calcium
4
mg
Iron
avec relish aux tomates et aux olives et feta
avec relish aux tomates et aux olives et feta
avec relish aux tomates et aux olives et feta
