Crispy skin salmon with pearl couscous salad - Tassal Aussie Seafood
Crispy skin salmon paired with a flavorful pearl couscous salad featuring rocket, feta, and pomegranate seeds—quick & easy, perfect for 2.
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Pot
- Stove
- Skillet
- Spatula
- Mixing bowl
- Measuring spoon
- Paper towel
- Refrigerator
- Plate
Ingredients
- 120g pearl couscous
- 50g rocket
- 2 spring onions, finely sliced
- 60g feta, crumbled
- 30g pomegranate seeds
- 30g hazelnuts, roughly chopped
- 2 tsp parsley, finely chopped
- 2 tsp dill, roughly chopped
- Zest of 1 lemon
- 1 tbsp extra virgin olive oil
- 1 tsp lemon juice
- Pinch of salt and cracked pepper
- 2 x Tassal Salmon Fillets Skin On
- 4 tsp extra virgin olive oil
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