Catalonian Salmon over Couscous Salad
with Smoky Roasted Red Pepper Dip
Cooking time
10 minutes
Servings
2/4
Calories
810 /serving
This 10-minute meal is a real picnic. Salmon gets brushed with roasted red pepper spread before taking the Air Fryer plunge. It comes out crisped and moist, for boarding a lush couscous salad studded with cukes and cabbage. Flecked with smoky Spanish spices, the mayo dip is delish.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 150g Shredded cabbage
- 3 Cucumbers
- 45ml Cold-pressed Italian vinaigrette
- 15ml Ajvar (roasted red pepper spread)
- 100g Couscous
- 60ml Mayonnaise
- 7g Catalonia & Beyond spices (coriander, smoked paprika, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper, black pepper)
Contains: Blé • Œufs • Saumon
You will need:
Basting brush
Large heatproof bowl
Oil
Salt & pepper (S&P)
Small pot (or kettle)
Air fryer
Total Fat
50 g
Saturated Fat
6 g
Sodium
550 mg
Total Carb
54 g
Sugars
5 g
Protein
35 g
Fibre
6 g
Preparation
Fry the salmon
- Preheat the air fryer to 400°F. Lightly oil the basket.
- In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- Pat the salmon* dry and rub with a drizzle of oil; season with ½ the spices and S&P.
- Brush with ½ the ajvar.
- Place in the air fryer basket and fry, 4 to 6 min., until browned and cooked as desired.
Cook the couscous
- Meanwhile, in a large heatproof bowl, combine the couscous and boiling water.
- Cover and let sit for 5 min.
- Fluff the couscous.
Start the salad
- Meanwhile, thinly slice the cucumbers crosswise.
- In a medium bowl, combine the cucumbers, cabbage, vinaigrette and S&P.
Make the smoky dip
- In a small bowl, combine the mayo, remaining ajvar and spices, and S&P.
Finish the salad & serve
- To the bowl of salad, add the couscous; toss well.
- Divide the salad between your plates.
- Top with the salmon and a dollop of the smoky dip.
- Serve the remaining smoky dip on the side. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
