Zesty Crumb Salmon With Roast Mediterranean Vegetables and Minty

Name: Zesty Crumb Salmon With Roast Mediterranean Vegetables and Minty
Ingredients: 400 g salmon fillets, that have been skinned and de-boned roughly 4 medium sized fillets; 150 g whole meal bread, roughly 2 slices from a sliced loaf; 50 g pine nuts; 2 tablespoons parsley; 1 lemon, zest of; 200 g yellow bell peppers, deseeded; 200 g red bell peppers, deseeded; 200 g courgettes; 200 g mushrooms; 1 tablespoon of chopped fresh rosemary or 1 tablespoon fresh basil or 1 tablespoon fresh oregano; 2 tablespoons extra virgin olive oil; 200 g couscous; 1 teaspoon chopped dried mint; boiling water; 14 teaspoon salt

15 ingredients

21 steps

Ingredients

400 g salmon fillets, that have been skinned and de-boned roughly 4 medium sized fillets
150 g whole meal bread, roughly 2 slices from a sliced loaf
50 g pine nuts
2 tablespoons parsley
1 lemon, zest of
200 g yellow bell peppers, deseeded
200 g red bell peppers, deseeded
200 g courgettes
200 g mushrooms
1 tablespoon of chopped fresh rosemary or 1 tablespoon fresh basil or 1 tablespoon fresh oregano
2 tablespoons extra virgin olive oil
200 g couscous
1 teaspoon chopped dried mint
boiling water
14 teaspoon salt

Directions

1

Preheat the oven to 350C.
2

Place the salmon fillets on a baking tray.
3

For the crumb topped salmon:.
4

Using a food processor, put in the ingredients for the crumb topping into the bowl and pulse until it looks like fine bread crumbs.
5

With a teaspoon, press the crumb topping onto the salmon fillets.
6

Put the leftover crumb mixture into a container and freeze for another day.
7

Bake the salmon fillets in the oven for 25 minutes.
8

Check the salmon to see that it doesn't overcook.
9

It should be moist but not translucent.
10

For the Roast Mediterranean Vegetables:.
11

Preheat the oven to 350C.
12

Cut all of the vegetables in large chunks, put into a baking tray, drizzle with the olive oil and sprinkle over the herbs.
13

Mix to coat the vegetables.
14

Roast on the top shelf of the oven for 30 minutes, or until the vegetables are nicely browned on the edges.
15

For the Minty Cous Cous:.
16

Place the cous cous into a heat proof bowl.
17

Stir in the mint and the salt.
18

Pour over enough boiling water to cover the cous cous, allowing the water to come to 1 centimetre above the grains.
19

Cover the bowl with foil or cling wrap and allow to stand for 10 minutes.
20

The cous cous should soak in all of the water, if it hasn't, allow to stand with the covering for another 5 minutes or so.
21

Serve immediately.