Pan-seared Salmon and Ratatouille
with muscat-spiced couscous4.0(51)
:
575 kcal:
32g :
30 minutesCalorie Smart
Eat Me First
Spicy
:
- Fish
- Wheat
- Celery
- Mustard
- Soya
- May contain traces of allergens
Veg-filled ratatouille makes the perfect base for rich and flaky fried salmon. Warm and fluffy couscous adds a filling factor to make this a dish that's healthy and hearty in equal measure.
200 grams
Salmon
()
1 unit(s)
Aubergine
1 unit(s)
Bell Pepper
100 grams
Couscous
( )
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Hello Muscat
()
1 sachet(s)
Paprika
()
5 grams
Parsley
1 sachet(s)
Harissa Paste
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
•Pot with Lid
1
- Add the couscous to a medium bowl along with the muscat.
- Pour 200ml boiling water (500ml for 4p) into the bowl.
- Cover with a plate or cling film and leave aside for 10 mins (or until ready to serve).
2
- Trim the aubergine then cut into 2cm cubes.
- Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- Roughly chop the parsley (stalks and all).
3
- Place a large pot over high heat with a good glug of oil.
- When the oil is hot, fry the aubergine and pepper until charred, 7-9 mins.
- Season with salt and pepper.
TIP: By stirring only every so often you'll allow the veg to char nicely.
4
- Reduce the heat of the pot to medium-high.
- Add the harissa paste, chopped tomatoes, paprika, ½ tsp sugar (double for 4p) and half the parsley.
- Cover and simmer for 5-7 mins.
- Add a splash of water to loosen the sauce if necessary.
- Season to taste with salt, pepper and sugar.
5
- Meanwhile, place a pan over high heat with a drizzle of oil.
- Pat the salmon dry with kitchen paper. Season with salt and pepper.
- Once hot, add the salmon fillets, skin-side down, and cook for 4-5 mins.
- Turn over and cook on the other side for 3-4 mins more. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
6
- Fluff up the couscous with a fork and divide between bowls.
- Top with the pan-fried salmon.
- Serve the ratatouille alongside.
- Garnish with the remaining parsley.
