Ingredients
- 300 g salmon fillet, skinless
- 3 tbs olive oil
- 1 tbs lemon juice
- 1 ts honey
- salt, pepper
- 1 onion
- 1 clove of garlic
- 1 red chili
- 1 red bell pepper
- 150 g baby spinach
- 200 g couscous (cooking time 15 minutes)
- 500 ml vegetable broth
Preparation
1. Cut the salmon into bite-sized pieces, add 2 tablespoons of olive oil, lemon juice and honey. Season with salt and pepper and marinate for approx. 20 minutes.
2. Peel the onion and garlic, roughly deseed the chili and finely chop everything.
3. Clean the bell pepper and cut into small cubes. Wash and sort the spinach.
4. Add the onion mixture to pot with the diced bell pepper and remaining olive oil.
5. Heat the pot on highest level up to the rosting window, switch to a low level and sauté everything.
6. Add the spinach and wait it starts to wilt. Add the couscous and vegetable broth and mix well.
7. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 10 minutes in the vegetable area.
8. Switch off hob at the end of the cooking time. Spread the salmon with marinade over the One Pot and let rest with the residual heat for approx. 5 minutes.
This recipe has been tested and approved by AMC.
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