recipes
Black sesame and Pistachio crusted salmon with salsa verde and couscous quinells
Serves: 2
2016-10-13
Ingredients
For the salmon
- 400g salmon fillet
- 2 tbsp black sesame seeds
- 2 tbsp crushed pistachios
- 2 tbsp garlic butter
For the salsa verde
- small bunch basil leaves
- 1 clove garlic
- 1 tsp capers
- 100ml extra virgin olive oil (Borges)
For the couscous
- 100g cooked sundried tomato couscous (Ainsley Harriot)
- 40g ricotta cheese (Benna)
- 1 tbsp chopped basil
You will also need
- 12 black grapes
- 1 celery stick
- 1/2 red pepper
- 1 tsp honey
- small bunch spinach leaves
- 3 green olives
Method
Cut the salmon in 2 fillets and grill in the oven for 4min remove and pour the melted garlic butter on, sprinkle the seeds and pistachios and finish in a moderate oven without the grill. Slice the celery and pepper and saute on low heat until softened, add the grapes, honey and saute for few more minutes. For the pesto, blend all the ingredients together and allow to infuse in the fridge until needed for use. In a bowl mix all the couscous ingredients and using 2 same sized tbsp form the quinells and serve on the side.
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