Salmon Buddha Bowl With Zesty Herb Dressing Recipe

Name: Salmon Buddha Bowl With Zesty Herb Dressing Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
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; 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

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 4

Cost: $6.07 /serving

Author : Cathie Lonnie

asparagus couscous dinner

Salmon Buddha Bowl With Zesty Herb Dressing Recipe

Instructions

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Step 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.

Step 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.

Step 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.

Step 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.

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