Salmon Fillet with Bell Peppers
The tender salmon fillet with bell peppers from Spoonsparrow is quick to make and simply delicious.
Ingredients
- 3 bell pepper halves
- 1 Garlic clove
- 1 Shallot
- 2 salmon fillets
- 10 g ginger (1 piece)
- 2 tbsp olive oil
- dried Thyme
- Salt
- Pepper
- 50 ml Vegetable broth
- 100 g couscous
Instructions
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1.
Wash the bell peppers, halve them, clean and cut into strips. Peel garlic and shallot, finely chop. Rinse salmon fillets under cold water, pat dry, cut into cubes. Peel ginger and grate.
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2.
Heat 1 tbsp oil in a large non-stick pan. Brown the salmon cubes with garlic, shallot, and ginger over medium heat until golden brown all around. Remove from pan and set aside.
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3.
Heat remaining oil in the pan. Sauté the pepper strips over medium heat for 2–3 minutes. Season with thyme, salt, pepper, and deglaze with broth. Stir occasionally and simmer for about 5 minutes until the liquid has almost completely evaporated.
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4.
Meanwhile, pour boiling salted water over the couscous twice its volume and let stand for 5 minutes. Return salmon to the pan and cook for another 2–3 minutes. Serve with couscous.
