Salmon Steaks with Chili Oil and Lemony Couscous
- For the vegetables
- 400 grams paprika (yellow)
- 2 tomatoes
- 2 garlic
- 2 sprigs parsley
- 1 tablespoon Chile oil
- 2 tablespoons olive oil
- 2 tablespoons White balsamic vinegar
For the vegetables, rinse the bell peppers, cut in half, remove seeds, remove the white ribs and cut into bite-sized pieces. Coat a baking dish with a little oil, season lightly with salt and add the bell pepper pieces. Rinse the tomatoes, remove the stems and cut into wedges. Peel the garlic cloves and cut into thin slices. Sprinkle tomatoes and garlic pieces over the bell peppers. Drizzle with olive oil and cover with aluminum foil. Bake in the preheated oven at 200°C (approximately 400°F) for 15 minutes. Remove from oven, sprinkle the vegetables with vinegar and parsley, stir and bake uncovered for an additional 5-10 minutes. Meanwhile, for the couscous, bring the water with the lemon juice to a boil, pour liquid over the couscous and let stand until tender. Fluff with a fork.
For the salmon, drizzle salmon with lemon juice and cook in a grill pan in chili oil on both sides for about 4 minutes. Season with salt.
Divide the couscous among plates, arrange the fish on top with the vegetables and serve hot.