Speedy Chipotle-Tahini Salmon
with pearled couscous & roasted broccoli
Inspired by the cuisines of northern Africa and the Middle East, this delectable salmon bowl is loaded with bold flavours. Smoky-sweet chipotle-tahini sauce is drizzled over perfectly roasted salmon, veggies and buttery pearled couscous.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
500 g
Filets de saumon, avec la peau
(Contient: Saumon)
¾ tasse(s)
Couscous perlé
(Contient: Blé Peut contenir : Soya, Gluten)
4 g
Sel d’ail
(Peut contenir : Soya, Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Sésame, Arachides)
227 g
Brocoli
2 cs
Sauce tahini
(Contient: Sésame, Soya Peut contenir : Gluten, Lait, Sulfites, Blé, Moutarde, Crustacés, Oeuf, Poisson)
1 pièce(s)
Citron
2 cs
Sauce au chipotle
(Contient: Soya, Oeuf, Lait, Moutarde Peut contenir : Soya, Gluten, Lait, Sulfites, Blé, Noix, Moutarde, Sésame, Crustacés, Oeuf, Poisson)
1 pièce(s)
Miel
Pas inclus dans votre livraison
0.13 cc
Sel*
2 cs
Huile*
1 cs
Beurre*
¼ cc
Poivre*
Ustensiles
Instructions
- Cut broccoli into 1-inch pieces.
- Zest, then juice lemon.
- Pat salmon dry with paper towels.
- To one side of a parchment-lined baking sheet, add broccoli and 1 tbsp (2 tbsp) oil. Season with two-thirds of the garlic salt and pepper, then toss to coat.
- On the other side of the baking sheet, arrange salmon, skin-side down. Drizzle with 1 tbsp (2 tbsp) oil, then season with remaining garlic salt and pepper.
- Roast on the middle rack of the oven for 10-12 min, tossing broccoli halfway through, until broccoli is tender and salmon is cooked through.**
- Meanwhile, add couscous to the boiling water. Cook uncovered for 8-10 min, stirring occasionally, until tender.
- Strain couscous, then return to the pot, off heat.
- Add 1 tbsp (2 tbsp) butter, lemon zest and half the lemon juice. Season with salt and pepper, then stir to combine.
- To a small bowl, add chipotle sauce, honey, tahini, remaining lemon juice and 1 tbsp (2 tbsp) water. Season with salt and pepper, then whisk to combine.*
- Divide pearled couscous between bowls. Top with broccoli and salmon. Drizzle chipotle-tahini sauce overtop.
- Enjoy!
