Poached fillet of Scottish salmon with beetroot and cous cous
Poached Salmon with beetroot cous cous and ginger
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fillet | Main,Savoury | Poach | Less than 30 minutes |
Ingredients
- 4 x 175g Scottish salmon fillet
- 400g French beans or shredded leek
- 150g raw beetroot, peeled and diced
- 250g cous cous
- 400ml vegetable stock
- Juice of a lime
- 1 walnut sized piece of ginger, peeled and finely diced
- 1 clove garlic, peeled and chopped
For the dressing -6 tablespoons olive oil -2 tablespoons fresh coriander -Juice of a lime -1 clove garlic -Pinch of sea salt -Freshly ground black pepper
Method
1.Bring stock to the boil in a pan. Cook beetroot in the stock, then stir in cous cous over a low heat. Once the liquid has been absorbed, break cous cous up with a fork. Add a tablespoon of olive oil, lime juice, ginger and garlic. Mix well and keep warm. 2.Poach salmon in simmering water for about 8 minutes. Remove from the pan and peel off skin, keep warm. 3.Meanwhile cook beans in boiling water or steam them. 4.To make the dressing, blend together all the ingredients. 5.Divide the beans between 4 serving plates and top with salmon. Spoon a pile of cous cous onto each plate. Place the dressing around the salmon and serve.
