Seeded flatbreads
Moroccan-style breads with nigella and sesame seeds, great for wrapping and dipping
Salmon with tahini sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 140g couscous
- 4 skinless salmon fillets
- 1 tbsp olive oil
- 4 tbsp tahini
- 2 lemons1 juiced, and 1 cut into wedges
- ½ cucumberchopped into small pieces
- 1 pomegranateseeds only
- small pack flat-leaf parsleychopped
Nutrition: per serving
- kcal506
- fat26g
- saturates4g
- carbs31g
- sugars7g
- fibre6g
- protein34g
- salt0.2g
Method
step 1
Tip the couscous into a large heatproof bowl and pour over 400ml boiling water. Cover with cling film and leave to stand for 8-10 mins while you cook the fish.
step 2
Heat a large, non-stick frying pan over a medium heat. Brush the salmon fillets with olive oil and fry for 5 mins on one side or until opaque halfway up the side of the fillet. Flip the fillets over carefully and cook for another 1-2 mins or until cooked through, then remove from the heat.
step 3
Mix the tahini with the lemon juice and a splash of water to make a sauce.
step 4
Drain any excess water from the couscous and tip into a bowl, adding the cucumber, pomegranate seeds and parsley. Serve the salmon on top of the couscous, with lemon wedges on the side and the tahini sauce poured over or served alongside.
