Panfried salmon

with chraimeh sauce, lemon dressed kale, pea and Israeli couscous

Ready in around 20 mins

RECIPE FACT:

The Dead Sea in Israel is the lowest point on earth, at 1,315 feet below sea level at its lowest point.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE ISRAELI COUSCOUS:

Boil the kettle. Place the Israeli couscous in a pot and cover with plenty of boiling water. Season with salt and add ½ tbsp of olive oil. Bring to the boil over a medium heat and once up to the boil reduce to a simmer and cook for 16 mins. Remove from heat and drain into a colander. Place into a serving bowl and allow to cool for a few mins. Shake the lemon dressing and stir through the Israeli couscous.
2. TO PREPARE AND COOK THE KALE AND PEAS:

Boil the kettle. Meanwhile finely chop the kale discarding any coarse stalks. Once the kettle has boiled fill a medium pot with water and bring up to the boil over a high heat. Add the kale and blanch for 2 mins, then add the peas and cook for a further minute. Drain into a colander and fold through the Israeli couscous.
3. TO COOK THE SALMON:

Heat 1 tbsp of cooking oil in a non-stick frying pan over a medium-high heat. Once hot add the salmon skin side down, season with salt and cook for 2 mins. Carefully turn the salmon over with tongs and reduce the heat to medium. Pour the chraimeh sauce around the salmon and cook for a further 2 mins.
TO SERVE:

Spoon Israeli couscous, kale and peas onto plates. Top with salmon and chraimeh sauce.