Salmon with Maple Syrup
An unlikely combination, but perfect in flavour.
Ingredients
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450g salmon fillet
Marinade:
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½ teaspoon cumin powder
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Black pepper to taste
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1 green chilli pepper
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1 teaspoon grated ginger
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2 tablespoonful of olive oil
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Juice of ½ lemon
Cauliflower Couscous
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100g cauliflower
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1 shallot
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1 courgette
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Olive oil to taste
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1 lemon
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Salt to taste
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Pepper to taste
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Chives to taste
Preparation Method
- Start by removing the skin from a salmon fillet.
- Make a marinade with 2 tablespoons of maple syrup, 1 green chili pepper without seeds, chopped, 1 teaspoon of grated ginger, ½ teaspoon of cumin powder, juice of ½ lemon, black pepper, and salt to taste, and 2 tablespoons of olive oil.
- Place the salmon in the marinade and refrigerate for about 1 hour.
- Cauliflower Couscous: Grate 100g cauliflower, chop 1 shallot and cut 1/2 courgette into strips and chop the other half.
- In a frying pan add 1 drizzle of olive oil and add the cauliflower. Season with salt and pepper to taste.
- Add the chopped courgette and the shallot.
2 minutes later, remove from the heat and add lemon zest and juice to taste and chopped chives. - With the salmon already marinated, cut it into pieces and, in a hot frying pan with 1 drizzle of olive oil, toast it for about 2 minutes on each side.
- In the salmon, fat fry the courgette slices. Season with salt.
- To serve, make a bed of couscous on a plate, place the salmon on top, and then the courgette. Garnish with chives and season with a few drops of lemon juice.
