Salmon Fillet on Vegetable Couscous

Ingredients

• 175 g couscous
• 350 ml vegetable broth
• 1 tsp Olive oil
• 300 g salmon fillet (4 fillets)
• 100 g corn (drained weight, canned)
• 2 red bell peppers
• 1 Lime
• 4 sprigs Mint
• 1 tbsp liquid honey
• Salt
• Pepper
• 1 bunch parsley
• 4 lettuce leaves

Instructions

1. 1.

   Place couscous in a large bowl, pour hot vegetable broth over it and let it sit for about 10 minutes to absorb the liquid. Then fluff with a fork.

2. 2.

   Meanwhile, heat oil in a pan. Cook the salmon fillets over medium heat for about 10 minutes, turning once.

3. 3.

   Drain the corn in a sieve. Wash, trim, and dice the bell peppers, removing seeds and white membranes. Squeeze the lime. Rinse the mint, shake dry, and finely chop.

4. 4.

   Brush the cooked salmon fillets with honey and keep warm in a preheated oven at 80 °C (fan‑forced 60 °C; gas: level 1).

5. 5.

   Sauté the bell pepper cubes briefly in the pan over medium heat. Add the corn and stir to warm through. Season with 1 tbsp lime juice, then mix with couscous and mint, seasoning with salt and pepper.

6. 6.

   Wash and dry the parsley and lettuce leaves. Arrange together with the couscous and salmon on plates.