Ginger honey salmon with almond beans
- 1 red pepper
- 300 g frozen green beans
- Salt
- 200 g Couscous (Instant)
- 250 ml vegetable stock
- 3 Stem (s) Parsley
- 1 walnut-sized piece of ginger
- 4 pieces Salmon fillet (approx. 100 g each)
- a few dashes of lemon juice
- Pepper
- 1 TL Oil
- 1 EL honey
- 1 TL Butter
- 50 g almond flakes
30 minutes
light
- 1.
- Halve the peppers, clean, washand cut into strips. Cook the beans in boiling salted water for about 8 minutes. Drain and rinse briefly under cold water
- 2.
- Put the couscous in a wide, flat dish. Bring the broth to the boil and pour over the couscous. Let the couscous soak for about 10 minutes, fluffing up several times with a fork. Wash the parsley, shake dry and roughly chop the leaves.
- 3.
- Peel the ginger and grate finely. Wash the fish, pat dry and season with salt, lemon juice and pepper. Heat the oil in a coated pan. Fry the salmon and pepper strips in it, turning, for 6–8 minutes. Finally add honey, ginger and parsley
- 4.
- Heat the butter in a small saucepan. Briefly toast the almond flakes in it, then add the beans. Heat the beans for 1–2 minutes, season with salt and pepper. Arrange the fish with the bell pepper, couscous and beans on plates
1 person approx:
- 510 kcal
- 2140 kJ
- 30 g protein
- 23 g fat
- 46 g carbohydrates
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