Posted on
22 October 2012
by
ewfood
Grilled Salmon With Red Pepper Sauce
Ingredients
6 skinless salmon fillets
4 red peppers - deseeded, roasted and peeled
300g broccoli - ends trimmed and cut in half
200g zucchini - choped big
6 garlic cloves - peeled
4 tbsp red wine vinegar
6 tbsp olive oil
3 tsp chili paste
3 1/2 cups couscous - cooked
3 cups chicken stock
2 lemons
Preparation
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<em><strong>RED PEPPER SAUCE</strong></em>
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Mix together the peppers and garlic.
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Add vinegar and 2 tbsp of the oil.
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Then blend in the chili paste and season well.
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<em><strong>
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SALMON</strong></em>
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Spread the broccoli and zucchini out on a roasting pan.
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Season the veggies and drizzle 1 1/2 tbsp of the oil on top
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Grill for 5 minutes then place the salmon on top.
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Allow the salmon to grill for a further 5 - 6 minutes.
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The salmon should be pink in the centre and the veggies slightly burned on top.
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<em><strong>COUSCOUS</strong></em>
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Pour boiling stock over the couscous.
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Stir well and keep aside for around 5 minutes.
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After the couscous has soaked in all the stock - it is ready to eat.
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Drizzle the last 1 1/2 tbsp of oil with the rest of the lemon juice, along with some salt and pepper.
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Fluff the couscous gently with a fork.
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Add the veggies and salmon (flaked) on top of the couscous.
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Pour the red pepper sauce over the salmon and serve.
Cooks Note