Steamed salmon with couscous and green mojo, a light and healthy option
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Total: 30 min Diners: 2
This steamed salmon is one of those recipes that saves your neck on those occasions when you have little time but want to eat healthy, without messing up the kitchen and taking advantage of all those positive fatty acids (the famous Omega 3) that contains salmon, a tremendously versatile fish in the kitchen that can serve us to make it steamed as in this case but also grilled, baked, fried, smoked, to make pates, cakes or even whole pieces wrapped in puff pastry.
Ingredients
. Onion, 1 u Carrot, 1 u Green bell pepper, 1 u Couscous, 150 g Salmon loin, 2 pieces of 100 g Lemon, 1/2 Salt, c/s Extra virgin olive oil, 2 tablespoons Boiling water, 150ml Coriander seeds, 1 teaspoon Fresh ginger, 15 g
For the green mojo
. Cilantro bunch, 1 clove garlic, 1 u Ground cumin, 1 tsp Extra virgin olive oil, 100 g Salt and black pepper, w/e Apple cider vinegar, 1 tsp
Step 1
To get a really green coriander mojo the trick is to blanch the coriander leaves beforehand in boiling water with a little salt. We will have to have it only 10 seconds and quickly remove it to an inverted bain-marie – a bowl with ice water – to cut the cooking immediately.
After this process, we will only have to crush the cilantro with the garlic clove from which we better remove the germ (the inner core) so that it does not sting so much. If you want the garlic to sting less, you can also blanch it in boiling water for 1 minute. Grind everything together although you can do it in the mortar, but for ease the recommendation is that you put everything in a blender glass, and harrea! It will be a smooth but thick sauce, perfect for coating the salmon.
Step 2
Small chop the onion, green bell pepper and carrot, taking into account that the carrot and onion must be peeled and the bell pepper with the stalk, seeds and any inner white part removed. In a saucepan, fry all the Vegetable Recipes with the olive oil, for about 5 minutes over medium heat with a little salt so that the Vegetable Recipes soften slightly but not too much.
Step 3
In a mortar, or whatever you have, crush the coriander seeds with the peeled fresh ginger to a paste and add it when ready to the pot of our Vegetable Recipes, fry lightly to bring out all its aroma.
Step 4
Place the couscous in a bowl and add 150ml of boiling water with a little salt on top.
Step 5
Rub the salmon with a drop of olive oil and a little salt and freshly ground black pepper and lay on a colander in which we have placed a piece of baking paper the size of the salmon. We do not want to cover the entire base of the colander because we need the steam to rise. We will put the skin of the salmon stuck to the paper.
Step 6
Add the couscous to the Vegetable Recipes, add another 150ml of boiling water, place the strainer on top of the pot without touching the couscous and grate some lemon on top. Cover with a lid or aluminum foil and cook on low heat for 10 minutes.
Step 7
Serve the couscous dressed with a little lemon juice and a little more extra virgin olive oil if necessary. Place the steamed salmon on top or on the side and finish with the coriander mojo that we had prepared in advance on top.
Tricks and suggestions
On this occasion, the recipe is light as a single dish perfect for any time of the day where the salmon is cooked in the couscous steam itself and then everything is accompanied with a soft green coriander mojo to give it the final touch of flavor and color that, of course, could be changed for another sauce or directly dispense with it if you do not want to get more fattening.
This same recipe can be prepared with other fish such as cod, hake or mackerel, although salmon has the ideal fat infiltration for it. The couscous could also be replaced by any pasta previously boiled, we would only have to cook the salmon steamed from that pasta boiling.
