This Mediterranean inspired dish is not only bursting with colours and flavours, but is also packed with a variety of essential nutrients that we all need.
From omega-3 fatty acids, to protein, to fibre and lots of different antioxidants, this recipe is the perfect example of a complete meal.
I can't wait for you guys to try this one out... If you love salmon, feta cheese and balsamic glaze, this combo of flavours will blow your mind!
Ingredients (Serves 2):
3 tsp Olive oil
2 echalion shallots, sliced lengthways
2 salmon fillets, skin removed
2 tbsp of garlic paste
1 small courgette, trimmed
2 spring onions, trimmed and each cut into 4 chunks
120g dry couscous
50g pomegranate seeds
50g feta cheese, cubed
Lemon wedges to serve
1) Preheat the grill to high and line a baking tray with foil. Soak 2 wooden skewers in water. Heat 2 tsp of oil in a frying pan over a medium-high heat and fry the shallots with salt for about 8-10 minutes. Stir regularly until deep golden and crispy. Set aside once finished.
2) Meanwhile, cut each salmon fillet into 5 chunks roughly the same size and toss with the garlic paste. Use a vegetable peeler to pare the courgette from top to bottom into long strips. Toss the courgette and spring onions with a tsp olive oil and season. Thread the salmon, spring onions and folded slices of courgette onto the skewers and put on the lined baking tray. Grill for 4 minutes on each side.
3)Make the couscous according to the pack's instructions. Return the frying pan with the shallots to a low heat and add the couscous once ready. Toss together for one minute, then take off the heat and stir in the feta and pomegranate seeds. Divide between plates, then top with the salmon skewers and serve with the lemon wedges.