Summary

Ingredients

• 750 g salmon fillet (s)
• 0.5 ½ lemon (s), juice it
• 250 ml water
• 250 g couscous
• 2 tablespoon olive oil
• salt and pepper
• 1 teaspoon lemon (s) - zest, grated, untreated
• 2 shallot (s)
• 1 clove garlic
• 3 tablespoon butter
• 125 ml vegetable stock
• 225 g spinach leaves, (frozen)
• 2 tablespoon crème fraîche
• 1 tablespoon coriander, chopped
• 2 tablespoon bell pepper (s), finely diced for sprinkling

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Instructions

1. Cut the salmon fillet into 4 portions. Drizzle with lemon juice and cover in a cool place.
2. Boil water. Stir in the couscous and let it soak for 3 minutes. Stir in olive oil and season with salt, pepper and lemon zest.
3. Peel and finely dice shallots and garlic.
4. Heat 1 tablespoon butter. Sauté shallots and garlic in it until translucent. Pour in the stock and add the spinach. Thaw the spinach in the broth for approx. 15 minutes. Stir in the crème fraîche and season with salt and pepper. Mix the spinach with the couscous and season to taste again.
5. Heat the remaining butter. Fry the salmon pieces in it for 6 minutes. Season with salt and pepper. Scatter coriander on top. Arrange the salmon fillets on top of the couscous. Serve sprinkled with diced paprika.