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Salmon and prawn timbale with fresh thyme and lime infusion
Serves: 2
2016-12-15
Ingredients
- 200g cooked couscous (Ainsley)
- 1 tortilla wrap
- 300g salmon fillet
- 4 tbsp olive oil
- 1 lemon
- 1 tbsp fresh basil chopped
- 1 tbsp fresh mint chopped
- 1 tbsp balsamic glaze
- rocket leaves
- 6 red fresh prawns
- 1 tsp dill fresh
- 1 tbsp lime zest
- 1 orange
- 1 tbsp raspberry vinegar
Method
Use the timbale to cut 2 round tortilla layers and grill them on a griddle pan. dice the salmon and marinade in olive oil lemon zest, juice, herbs and balsamic. Cover with cling film and keep in the fridge until serving. Using a timbale layer the couscous first, than the grilled wrap, marinated salmon and finish with the rocket leaves on top. Peel, clean and chop the prawns than toss in the fresh dill, vinegar, lime zest and orange juice. Serve on the side.
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