Summary

Ingredients

• 2 salmon fillet (s)
• 250 g carrot (s)
• 1 bunch spring onion (s)
• 1 tablespoon oil
• Salt and pepper, freshly ground
• 150 g couscous
• 0.5 teaspoon ½ cinnamon powder
• 1 teaspoon curry powder, spicy
• 200 ml vegetable stock, approx., Hot
• 1 organic lemon (s)
• some parsley, smooth

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Instructions

1. Clean, peel and cut the carrots diagonally into 1/2 cm thick slices. Clean the spring onions and cut diagonally into rings 1/2 cm thick.
2. Heat the oil in a non-stick pan and fry the carrots and onion rings for about 3 minutes, season with salt and pepper. Mix the couscous with the cinnamon and curry and add to the pan. Stir in the broth and cover and let soak for 5 minutes over a very mild heat, if necessary, add a little more broth so that the couscous is not too dry.
3. Finely grate 1 teaspoon lemon zest, chop parsley. Salt and pepper the salmon all over and sprinkle with the parsley and lemon zest.
4. Loosen the couscous with a fork and spread it in the middle of 2 sheets of parchment paper. Put the salmon on top. Halve the lemon, cut into slices and spread over the salmon. Fold the parchment paper over it like candy, twisting the ends tightly.
5. Bake the parcels on the grid in the preheated oven at 200 degrees (NOT CIRCULAR AIR!) On the 2nd rack from the bottom for 15 minutes.
6. Place the parcels on plates and only open them at the table so that you can enjoy the scent!