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Salmon with Summer Vegetables and Cauliflower Couscous
Servings Prep Time
2people 15minutes
Cook Time
10minutes
Servings Prep Time
2people 15minutes
Cook Time
10minutes
Ingredients
Salmon
Lemon Butter
Summer Vegetables
Cauliflower Couscous
Instructions
Salmon
  1. Make sure that the salmon is cleaned up, that the skin is free of the scales and the fish bones.
  2. Salt the skin side.
  3. Fry, with some oil, on medium heat for around 3 minutes in a pre-heated pan. It depends on how thick the piece of salmon is though. Once the skin gets brown and crispy, you can carefully flip it. Fry for another minute.
  4. Flip back to the skin side, add some salt an pepper and put the salmon on your plate.
Lemon Butter
  1. Let the butter get room temperature. Either cut or grate the skin from the lemon. Make sure the zests are very small. Avoid the white part of the lemon, as it’s bitter.
  2. Mix zests and butter. You can either serve the butter on the side or add it on the plated salmon.
Summer Vegetables
  1. Clean all the vegetables, peal the carrots, cut of the greens and roots of the radishes too.
  2. Quarter the radishes, finely slice the carrots and cut the peas in half or thirds.
  3. In a pre-heated pan on medium to high heat with some oil add the carrots and fry for a minute. Then add the peas and stir everything. Now add the radishes.
  4. Once everything gets some colour, deglaze with the soy sauce and season with pepper.
  5. Plate the vegetables.
Cauliflower Couscous
  1. Clean the cauliflower and cut in half.
  2. Grate the cauliflower. The pieces should have the size of couscous or rice grains.
  3. In a pre-heated pan on medium heat fry the cauliflower with some oil.
  4. After a few minutes it should start to brown lightly. Add salt, pepper and granulated onions and garlic. Stir and put on the plate.
Recipe Notes

Read all the instructions in it’s entirety before you start with the recipe. I grouped the tasks not necessarily in order, but rather by subject. Ultimately a lot is happening simultaneously.