Spend £20.00 to get free 48hr standard delivery

Salmon & Vegetable Cous Cous

Use Hacker No. 1, 2, 3 or 4 with this recipe
Serves
4
Difficulty
Easy
Prep Time
5 min
Cooking time
25 min
Diet
Suitable for Pescatarians
Freezable

What you'll need

  • 4 Salmon Fillets
  • 5 Cherry Tomatoes cut in half
  • 1 Radish Thinly Sliced
  • 1 Pepper (Red, Orange or Yellow) chopped
  • 100g Cous Cous
  • 20g Pumpkin Seeds
  • 1 tablespoon Olive Oil
  • Handful of Kale or Spinach torn into small pieces
  • 2 Scoops of a Hacker Seasoning (see above for choices)

    Method

    1. Preheat the Oven to 180C / 350F for roasting bag method.

    2. Hob: Gently fry the Tomatoes, Radish, Pepper & Spinach/Kale until the peppers are tender.  Add the cous cous to a heat proof bowl and add enough boiling water to about 1cm above the cous cous.  Add the 2 scoops of your Hacker seasoning and stir.  Cover with cling film and leave for 10 minutes.  Fry the Salmon Fillets in a little oil for 3-5 mins either side.  Break up the Salmon with your fingers and serve with Hacker cous cous.

    4. Roasting Bag: Mix all the ingredients (except the Salmon Fillets) and 50ml of water in a bowl.  Then place them in the bottom of the roasting bag and add the Salmon Fillets on top. Tie the bag and cut a small slit below the tie (to allow the steam to escape).  Place in the oven for 20-25 min, remove from the oven and leave to stand for 5 min.  Carefully (as it will be very hot) open the bag and serve

     

     

    Hints & Tips

      1. Be very careful when opening the roasting bag as it will be very hot!
      2. Garnish with some lightly toasted Pumpkin Seeds
    Print

    ← Older Post Newer Post →