Summary

Ingredients

• 300 g salmon fillet (s), with skin
• 1 lime (s), untreated
• 3 tablespoon coconut milk
• 3 tablespoon chicken broth
• 1 carrot (s)
• 0.5 ½ small zucchini
• 1 handful sugar snap peas
• 200 g couscous, instant
• 250 ml chicken broth
• Coriander green
• Peanut oil
• salt
• Pepper, freshly ground
• butter

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Instructions

1. Peel the carrot. Cut the carrot and zucchini into small cubes. Cut the snow peas into strips approx. Bring 250 ml chicken broth to the boil, add the vegetables and let boil briefly for about 2 minutes. Then stir in the couscous, put a lid on the saucepan and remove from the stove. Let sources.
2. Rub half of the lime zest. Cut the salmon fillet into 2 equal pieces and season well on both sides. Heat the peanut oil in a pan. Place the salmon fillet skin side down and cook slowly. Be careful not to burn the skin. Just before the end of the cooking time, when the meat side is still raw, turn the salmon pieces over. Immediately pour 3 tablespoons of coconut milk and 3 tablespoons of chicken stock, add the lime zest, bring to the boil for a short time and remove from the stove immediately. Cover and let stand for 2 minutes.
3. Meanwhile, loosen the couscous with a fork, possibly stir it with a little butter (I don`t do it).
4. Arrange the couscous on a plate, place the salmon fillet on top. Season the sauce with lime juice, salt and pepper, remove the lime zest and pour over the couscous. If you want, garnish with a sprig of coriander.
5. A quick lunch or light dinner. Delicious, easy and lightning-fast recipe
6. Tip:
7. Yoghurt would also go well with it, I like goat or sheep`s milk yoghurt best.
8. If you use salmon without skin, then do not sear the fish so hot because it lacks natural heat protection, so to speak. Roast more slowly and possibly add coconut milk and chicken broth and let it steep longer.