Th­ese nutri­tious dishes are all ready in 20 min­utes — per­fect for sin­gles and empty nesters!

Healthy Food Guide (Australia) - - CONTENTS -

Chilli-crusted salmon with pump­kin & le­mon cous­cous

Serves 1 Cost per serve $5.30 Time to make 20 min dairy free di­a­betes friendly

¹⁄³ cup re­duced-salt chicken stock ¹⁄³ cup cous­cous ½ cup grated pump­kin 120g skin­less salmon fil­let ½ tea­spoon chilli flakes 6 cherry toma­toes, halved 1 ta­ble­spoon chopped co­rian­der 30g baby rocket Zest and juice of ½ le­mon, plus le­mon wedges, to serve 2 tea­spoons olive oil

1 Bring stock to the boil in a small pan. Stir in the cous­cous and the pump­kin. Re­move from the heat. Cover and stand for 5 min­utes. 2 Mean­while, pat salmon dry with pa­per towel. Press the chilli flakes onto one side. 3 Spray a small non-stick fry­ing pan with olive oil and place over a high heat. Add the salmon to the pan. Re­duce heat to medium and cook for 3–4 min­utes; turn and cook for a fur­ther 2–3 min­utes, or un­til salmon is to your lik­ing. 4 Fluff cous­cous with a fork, and add re­main­ing ingredient­s. Toss to com­bine. Place the cous­cous onto a plate and top with salmon. Serve with le­mon wedges.

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