Salmon and Creamy Sun Dried Tomato Rosso Sauce
with couscousCalories
:
768 kcalProtein
:
34.7g proteinTotal
:
10 minutesDifficulty
:
EasyFamily Friendly
Super Quick
Allergens:
- Wheat
- Cereals containing gluten
- Fish
- Milk
- Nuts
- Almonds
- Soya
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 unit(s)
Onion
2 unit(s)
Garlic
100 grams
Couscous
(Contains: Wheat, Cereals containing gluten May be present: Soya)
1 sachet(s)
Italian Herbs
200 grams
Salmon Fillet
(Contains: Fish)
60 grams
Baby Spinach
1 sachet(s)
Sun Dried Tomato Paste
110 grams
Creme Fraiche
(Contains: Milk)
20 grams
Almonds
(Contains: Nuts, Almonds)
1 unit(s)
Leek
1 sachet(s)
Vegetable Stock
5 grams
Parsley
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3212 kJ
Energy (kcal)768 kcal
Fat41.3 g
of which saturates13 g
Carbohydrate63.9 g
of which sugars9.5 g
Dietary Fiber32.1 g
Protein34.7 g
Cholesterol80 mg
Salt2.9 g
Trans Fat0.1 g
Potassium633.5 mg
Calcium144.5 mg
Iron2.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Grater
Cooking Steps
1
- Pour the couscous and stock into a bowl. Stir in 200ml boiling water (4P: 500ml | 6P: 600ml).
- Cover with a plate or cling film. Leave aside for 10 mins or until ready to serve.
- Peel and grate the garlic (or use a garlic press).
- Halve, peel and chop the onion into small pieces.
- Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- 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. Sprinkle over half the Italian herbs.
- Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
3
- While the fish is cooking, place a pot over medium-high heat with a drizzle of oil.
- Add the onion, leek and garlic, remaining Italian herbs and fry until softened stirring occasionally, 4-5 mins.
- Add the spinach and allow to wilt. Pop in the creme fraiche and sun dried tomato paste.
- Cook until the sauce thickens slightly, 1-2 mins. Season to taste with salt and pepper.
4
- Roughly chop the parsley (stalks and all).
- Divide the couscous between bowls.
- Top with the creamy sun dried tomato sauce, then the salmon.
- Finally, scatter the almonds and parsley over the top.
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