|2 tsp||turmeric (divided)|
|2 tsp||coriander (ground, divided)|
|300 ml||water (boiling)|
|2 tbsp||clarified butter (divided)|
|1 tbsp||tomato paste|
|40 g||sun-dried tomatoes|
Add turmeric, ground coriander, chili flakes, salt and pepper to a small bowl. Add a little olive oil and stir to form a paste. Rub the paste onto the salmon (fresh or frozen and thawed). Let it marinate. Meanwhile, put the couscous into another bowl and pour the boiling water. Let cook for approx. 10 min.
Wash the zucchini and cut into thin strips. Peel and finely dice the onion. Crush and dice garlic and set aside. Heat a frying pan. Add a part of clarified butter to the pan and sauté the zucchini over medium heat. Add the onion and fry for approx. 5 – 7 min. more. Season with salt and pepper.
Heat another frying pan. Add the remaining clarified butter and garlic to the pan, then fry the salmon well on both sides. Set the heat to medium and cook salmon to desired doneness. Don’t cook it too long or it will be dry!
Add tomato paste, chili flakes, and the rest of turmeric and coriander to the couscous. Mix well. Wash scallions and cut into thin rings. Wash mint and parsley and cut leaves into fine strips. Cut sun-dried tomatoes into fine strips. Add scallions, mint, parsley, and sun-dried tomatoes to the couscous and season with salt, pepper, and lemon juice. Serve salmon with couscous and zucchini and enjoy!