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Salmon buddha bowl with zesty herb dressing

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings

Ingredients

  • 4 Coles Australian Salmon Skin-On Fillets
  • 2 tbs olive oil
  • 1 cup (200g) wholemeal couscous
  • 2 tsp finely grated lemon rind
  • 100g baby rocket leaves
  • 1/2 red cabbage, finely shredded
  • 1 bunch asparagus, woody ends trimmed, peeled into ribbons
  • 1 1/2 tbs pepitas (pumpkin seeds)
  • 1 1/2 tbs sunflower seeds
  • 1 tbs pine nuts, toasted

Zesty herb dressing

  • 1/4 cup chopped flat-leaf parsley
  • 2 tbs chopped dill
  • 1 small garlic clove, peeled, halved
  • 2 tbs Greek-style yoghurt
  • 2 tbs whole-egg mayonnaise
  • 1 tbs lemon juice

Method

  • 1
    To make the zesty herb dressing, place the parsley, dill and garlic in a food processor and process until finely chopped. Add the yoghurt, mayonnaise and lemon juice and process until almost smooth. Season.
  • 2
    Heat a large frying pan over medium-high heat. Rub salmon all over with 1 1/2 tbs oil. Season. Cook salmon, skin-side down, for 3-4 mins or until skin is crisp. Turn and cook for a further 2-3 mins or until cooked to your liking.
  • 3
    Meanwhile, place the couscous in a heatproof bowl. Stir in 1 cup (250ml) boiling water. Cover with foil and set aside for 5 mins or until the liquid is absorbed. Use a fork to separate the grains. Stir in the lemon rind and remaining oil. Season.
  • 4
    Flake the salmon. Arrange the rocket, cabbage, asparagus, salmon and couscous in serving bowls. Drizzle with the zesty herb dressing and sprinkle with the pepitas, sunflower seeds and pine nuts.

Source: taste.com.au

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