Description
Egyptian spiced salmon
Ingredients
Scale
1 small aubergine
1 –2 courgettes (I used baby ones as I prefer them)
Handful of cherry tomatoes
100g fat free Greek yogurt (natural)
2 salmon fillets (120g each)
Sprinkle of Dukkah spice mix (don’t go overboard, as it contains nuts, it will add extra calories)
100g dried Giant cous cous – with some herbs and spices (we used Morrocan blend)
Large sprig of mint – finely chop the leaves only
Olive oil or Frylight
Instructions
- Chop the aubergine and courgette into small pieces, halve the tomatoes, drizzle with a little olive oil (if calories allow) or Frylight, pan fry over a medium heat for 2-3 minutes. Remove from pan into a bowl and lightly toss in the herbs and spices. Set aside for later.
- Cook the giant cous cous as per packet instructions (use suggested serving measure and method)
- Once cooked add the cooked vegetables and gently stir through.
- Sprinkle some Dukkah spice mix onto a board and gently press each side of the salmon into the spice until coated.
- Heat a little oil (or Frylight) in a non-stick pan use a medium heat and cook the salmon skin side down for 3-4 minutes. Quickly seal each side of the salmon and then cook the tops for a further 3-4 minutes or until it is cooked to your liking.
- To make the yogurt dressing stir the yogurt and mint leaves together.
- To serve, place a portion of cous cous on to a plate, top with the salmon and drizzle some yogurt dressing over the top.
Notes
Delicious served with a side salad
- Prep Time: 20
- Cook Time: 25
Nutrition
- Calories: 552