Salmon Fillets and Couscous Pilaf
Nutritional values
(Percentage of daily recommendation)
| Calorie | 595 cal. | (28 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 27.8 μg | (46 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 974 mg | (24 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 4 g |
Preparation steps
Rinse the salmon and pat dry. In a bowl, mix the ginger with 3 tablespoons of the olive oil and half of the lemon juice. Brush this mixture on the salmon fillets. Cover and refrigerate for 30 minutes to marinate.
Soak the apricots in hot water.
Soak the couscous in 500 ml (approximately 2 cups) of boiling water until tender, about 10 minutes.
Heat the remaining oil in a skillet. Cook the fish until golden on both sides, about 3-4 minutes.
Drain and chop the apricots. Rinse the cucumber. Quarter it lengthwise and chop into small pieces. Stir the apricots, cucumber, remaining lemon juice and cilantro leaves into the couscous. Season with salt and pepper.
To serve, divide the couscous between serving plates, top with a salmon fillet and garnish with the lemon and ginger slices.
