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Salmon with Lentil Couscous

Sure, there are some who can't tell the difference between lentil and couscous. But those of you who are more kitchen-savvy probably know how well those 2 ingredients work together. Especially when you also throw a little salmon into the mix. De-li-ci-ous!
Sure, there are some who can't tell the difference between lentil and couscous. But those of you who are more kitchen-savvy probably know how well those 2 ingredients work together. Especially when you also throw a little salmon into the mix. De-li-ci-ous!

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Ingredients

3 tablespoons of vegetable oil
1 onion, chopped
1 cup vegetable stock
5 ounces of red lentil
1 roasted red bell pepper, chopped
2 ounces of couscous
1 tablespoon soy sauce
salt
pepper
1 tablespoon red wine vinegar
1 tablespoon honey
2 crushed garlic cloves
14 ounces of salmon fillet

Ingredients

Steps

1
Done

Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the chopped onion and cook it for 1 minute, stirring.

2
Done

Pour the vegetable stock and add the red lentils. If the lentils are not fully covered by the liquid, you can add some extra water. Cook the lentils according to the instructions on the package.

3
Done

Next, add the couscous and the roasted bell pepper in a small bowl. Mix, cover it with hot water and let it soak for 15 minutes.

4
Done

Mix the couscous with the cooked lentils in a bowl, and season it with salt, pepper, and soy sauce. Set aside.

5
Done

Add the red wine vinegar, honey, and crushed garlic in a bowl. Stir using a whisk. Add the salmon pieces (you should have 2 or 4 pieces, for 2 servings) and coat them with this marinade. Cover the bowl with plastic wrap and marinate the salmon for the next 30 minutes.

6
Done

Heat 1 tablespoon of oil in a skillet over medium heat, then add the salmon and cook it for 3-4 minutes per side.

7
Done

Serve the fried salmon with the lentil couscous! If you want, garnish with fresh parsley.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

732 kcal
Calories
63 g
Protein
20 g
Fat
74 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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