Summary

Ingredients

• 2 salmon fillet (s)
• 100 g couscous
• 4 spring onion (s)
• 2 carrot (s)
• 2 lemon (s) (organic)
• 200 ml vegetable stock
• 2 teaspoons curry powder
• 2 tablespoons oil
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Wash the spring onions. Cut off the green and the roots and only cut the white into rings. Peel and slice the carrots.
2. Heat some oil in the pan and then sweat the spring onions and carrots in it. Season with salt, pepper and the curry powder and add the couscous. Now pour in the vegetable stock and let the couscous soak for 5 minutes.
3. Meanwhile, salt and pepper the salmon. Wash and dry the lemons. Now rub the peel on a fine grater. Then pour the lemon zest over the salmon.
4. Then place the couscous in the middle of a sheet of baking paper and place the salmon on top of the couscous. Slice the lemon and cover each salmon fillet with a lemon wedge.
5. Roll the baking paper into a candy and secure with kitchen tape. Bake the candy at 200 ° C top / bottom heat for about 15-20 minutes. Serve the salmon couscous candy slightly open on a plate.