Time of preparation:
30 min + 20 min backing time

COOK & SERVE:
Shallow pot 24 cm | 1,2 l

For 2 servings:
100 g couscous
salt, pepper
1 teaspoon turmeric powder
200 ml orange juice
300 g salmon fillet
1 walnut-sized piece of ginger
50 g rocket salad
2 tablespoons rapeseed oil
50 g colourful cherry tomatoes

How to do it:

1. Spice couscous with salt, pepper and turmeric and pour 180 ml orange juice on it.

2. Wash the salmon and place it skin down in the shallow COOK & SERVE pot. Peel the ginger and press it through the garlic press, mix it with the remaining juice, spread it on the fish, pepper and salt it.

3. Preheat the oven to 180 degrees. Wash the rocket, clean, chop roughly and mix into the couscous. Cover the salmon all around with it, press it down and sprinkle it with oil. Wash the tomatoes, prick them and spread along the edges.

4. Bake in the oven at 180 degrees for 15-20 minutes, for a short time. On the grill you can also prepare the salmon in the shallow COOK & SERVE pot. Takes just as long.

Tip: Couscous salad goes well with it: Simply prepare double the amount of couscous, fold in halved cherry tomatoes and rocket.

Nutritional values per serving:
Calories: 583 kcal, Carbohydrates: 44 g, Protein: 37 g, Fat: 28 g, Dietary fibre: 4,2 g

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