Super Food Family Classics
By Jamie Oliver
25 mins
Not Too Tricky
serves 4
About the recipe
Brilliant Brussels sprouts are super-high in vitamin C, which we need, along with the mineral phosphorus found in salmon and couscous, to keep our bones strong and healthy.
Recipe From
Ingredients
300g wholewheat couscous
2 oranges
1 lemon
20g blanched hazelnuts
1 x 480g piece of salmon fillet, skin on, scaled, pin-boned
200g Brussels sprouts
100g purple kale
150g small carrots
2 large eating apples
1 bunch of spring onions
4 tablespoons natural yoghurt
1 tablespoon wholegrain mustard
20g feta cheese
Method
- Place the couscous in a bowl and use a speed-peeler to top it with strips of zest from both oranges and the lemon. Just cover with boiling kettle water, pop a plate on top and leave to fluff up.
- Toast the hazelnuts in a small dry frying pan on a medium heat until golden, then lightly crush in a pestle and mortar and put aside until needed.
- Return the pan to a medium heat. Place the salmon skin side up in the dry pan for 8 minutes, turning halfway. When it’s just cooked through, remove from the pan. Gently pull off the skin and return to the pan to fry until nice and crispy.
- Meanwhile, pull off any tatty outer leaves from the Brussels sprouts. Trim the tough stalks away from the kale, then wash with the carrots and apples. Trim the spring onions. Push it all through the fine slicing attachment of a food processor, decanting into a large bowl as you go. Squeeze over the lemon juice and the juice from 1 orange, add the yoghurt and mustard, then mix and scrunch together with clean hands, taste and season to perfection.
- Remove the citrus peel from the top of the couscous, fluff up the couscous with a fork and divide between your plates. Portion up the slaw, crumble over the feta, sprinkle with the toasted hazelnuts, then flake over the salmon and crack over the crispy skin. Serve with orange wedges, for squeezing over.
Tags
