Fennel and Orange Salad with Dill Salmon and Lemon Boostcous
Crispy dill salmon with lemony Boostcous and a bright fennel, Sumo orange and cucumber salad. Recipe by @kitchentwins (opens Instagram in a new tab).
Per serving (estimated)
Ingredients
Instructions
1Cook the Boostcous
Bring a pot of salted water to a boil and cook the Boostcous for 7 to 8 minutes. Drain and rinse well. Season with olive oil, salt, a squeeze of lemon juice and some of the dill.
2Make the fennel salad
Toss the fennel, orange, cucumber and a little dill with the lemon zest, the remaining lemon juice, honey and a pinch of salt.
3Cook the salmon
Season the salmon with olive oil, salt and dill. Cook in a skillet over medium-high heat for 8 to 10 minutes, flipping once and keeping it covered for at least half the time.
4Serve
Divide the lemon Boostcous and fennel salad between plates and top with the crispy dill salmon.
Watch the Method
Recipe Video
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Featured ingredient
Classic Pearled High Protein Couscous
High-protein, high-fiber, gluten-free couscous made to fuel busy days - quick, clean, and seriously satisfying.
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