Ingredients
Preparation
- Heat up the grill.
- Cut the salmon into servings, scrape the skin well, rinse and dry.
- Sprinkle lemon zest, salt, pepper and sugar on the salmon.
- Place on the grill skin side down and cover with a lid if you have one.
- Leave on the grill for approx. 6 minutes.
Raita
- Peel cucumber, cut in half lengthwise, remove the seeds and grate coarsely. Sprinkle with salt and leave for 15 minutes.
- Drain off the liquid and mix with yogurt and finely chopped coriander.
- Taste with salt and pepper.
Couscous
- Bring vegetable stock and butter to a boil, add couscous and cook as instructed on the package.
- Finely chop onion and garlic, and cut zucchini into 1 cm pieces.
- Heat rapeseed oil in a casserole, add onion and garlic and sauté for approx. 2 minutes.
- Add zucchini and canned bell pepper and sauté for 2 more minutes.
- Add the couscous, stir well, cover with a lid and set aside for 5 minutes.
- Taste with salt.
- Serve grilled salmon with raita and couscous on the side.