Pesto Salmon Skewers With Green Couscous Salad | Donna Hay
Quick and easy dinner or decadent dessert - recipes for any occasion.
Ingredients
- 1 cup (200g) whole wheat couscous
- 1½ cups (375ml) boiling water
- 150g baby cavolo nero (Tuscan kale)
- 800g skinless salmon fillets, cut into 5cm cubes
- 2 zucchini (courgette), thinly sliced
- 2 green onions (scallions), finely chopped
- ⅓ cup (65g) pepitas (pumpkin seeds), roughly chopped, plus extra to serve
- micro (baby) basil leaves and lemon wedges, to serve
- 100g baby cavolo nero (Tuscan kale), shredded
- 3 cloves garlic
- 2 nori sheets, roughly chopped
- ⅓ cup (50g) pine nuts, toasted
- ½ cup (125ml) water
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- sea salt and cracked black pepper
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