Salmon on Couscous with Cucumber and Apricot

Ingredients

• 4 salmon fillets (~140 g)
• 1 tbsp freshly grated ginger
• 4 tbsp olive oil
• 4 tbsp Lemon juice
• 300 g instant couscous
• 60 g dried apricots
• 0.5 cucumber
• 2 tbsp freshly chopped coriander leaves
• Salt
• ground pepper
• pickled ginger
• lemon slice

Instructions

1. 1.

   Rinse the salmon and pat dry. Place in a shallow dish. Mix ginger with 3 tbsp olive oil and half the lemon juice, then brush over the fillets. Let marinate covered in the fridge for about 30 minutes.

2. 2.

   Soak the apricots in hot water.

3. 3.

   Pour about 500 ml boiling water over the couscous and let it sit for about 10 minutes to absorb.

4. 4.

   Pan‑fry the salmon in remaining oil in a non‑stick pan, 3–4 minutes per side until golden brown.

5. 5.

   Drain the apricots and chop finely. Wash the cucumber, quarter lengthwise, and cut into small pieces. Combine both with the remaining lemon juice and coriander leaves, mix into the couscous, and season with salt and pepper.

6. 6.

   Serve by arranging the salmon fillets over the couscous on plates, garnished with lemon and ginger slices.