Sunday, May 22, 2011

Ultimate Attraction Watch

Take a break from sightseeing. Lemon salmon with couscous. Sandwich cake Milky

strange feeling to be a tourist in your own town. Accompanied Andzia roam the streets of London, armed with a camera. I see new, old marvel. Still in love with London, I can not enjoy it. I still do not have enough.
During the break between a long walk and I am doing next dinner. Fast, light, stress-free, with a provision of Nigelli Kitchen: Recipes from the Heart of the Home . The dish is delicious: lemon delights discretion, salmon, red onion, very fragrant couscous adds character. And after dinner, we still have plenty of time for conversation and memories ...

Lemon salmon with couscous with cherry tomatoes
Ingredients:
(4 persons)
- 200 g couscous
- 3 tsp sea salt flakes, or 1 1 / 2 tsp salt
ordinary - 1 / 2 teaspoon paprika
- 1 tablespoon grated fresh ginger root
- 250
ml of hot water - 1 / 2 small red onion, finely chopped
- peel and juice of 1 lemon
- 1 tablespoon + 1 teaspoon garlic olive oil (it replaced the olive oil)
- 300 g cherry tomatoes
- 4 fillets of salmon
- 4 tablespoons chopped fresh cilantro

Couscous Pour into a bowl along with 2 spoonfuls of sea salt (or 1 teaspoon ordinary), 1 / 4 teaspoon pepper and ginger. Mix and pour water. Cover a bowl with plastic wrap and let stand for about 10 minutes, swelling on the couscous. The big dish
Grate the lemon skin. Add the remaining salt and pepper, mix with 1 tablespoon of olive oil with garlic. In the so-formed mixture to coat fillets on both sides. In another bowl put the chopped onions. Add to the squeeze of lemon juice. Cherry tomatoes cut into halves and move to another bowl, pour 1 teaspoon garlic olive oil, set aside.
fish fry in a dry, hot skillet about 2-3 minutes on each side, depending on thickness. In the meantime, mix couscous with onion and juice, tomatoes and most of the chopped coriander. Before serving, sprinkle the remaining cilantro.


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