المكونات
- Courgettes 2
- Olive oil 8 tbsp
- Cumin 1/4 tbsp
- Garlic cloves 8
- Lemons 2
- Red chilli 1
- Salmon fillets 600g
- Sea salt To taste
- Black peppercorns To taste
- Couscous 200g
- Fish stock 250ml
- Spinach 800g
- Pine nuts 25g
- Fresh dill 30g
- Fresh coriander 50g
- Fresh parsley 50g
- Mixed herbs 2 tbsp
- Sun-dried tomatoes 30g
- Fresh ginger 20g
- Dates 40g
Nutrition (Per serving)
- سعرات حرارية 494
- دهون 34.6g
- المشبعة 2.8g
- بروتين 27.8g
- الكربوهيدرات 16.6g
- السكريات 4.9g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
سمك السلمون المغلف
Mediterranean 20 Mins Prep · 25 Mins Cook
- Preheat the oven to 190 ̊C, gas mark 5, and lightly grease a baking tray with oil. Put the parsley, coriander, dill, ginger, chilli, lemon juice, garlic and cumin in a blender and pulse several times until you’ve made a rough paste, stopping to scrape the sides down as needed. Pour in 6 tbsp of the oil and pulse once more to combine.
- Using a mandolin, thinly slice the courgettes into long ribbons. Do not peel, you want to keep the skin colours intact.
- Preheat the barbecue. Season each fish fillet with the salt and pepper and then brush lightly with the chermoula sauce you just made. Wrap each fillet with 3-4 courgette ribbons, alternating for colours, folding the edges into one side. Season with the salt and pepper and brush lightly with the chermoula sauce. Transfer to a plate, the tucked edges down. Grill on a barbecue or a hot griddle for 5 minutes on each side. Serve with couscous and lemon wedges and extra chermoula sauce on the side.
- For the couscous, in a deep mixing bowl add the couscous and pour over the hot stock or water, 1 tbsp of olive oil, salt, pepper and lemon juice. Give it a quick stir with a fork, cover with a plate and let it sit for about 6 minutes.
- Add the dates, toasted pine nuts and mixed herbs to the couscous and fluff it up using a fork.
- Finally for the spinach, heat the remaining tablespoon of olive oil in a shallow frying pan over medium-heat. Add the spinach, toss and cook until just wilted.
- Remove the spinach from the heat and toss in the sun-dried tomatoes. Season with salt and pepper to taste.