2022_04_14_8618-royal-frog_traganos-solomos-me-kous-kous_v2_croped

2022_04_14_8613-royal-frog_traganos-solomos-me-kous-kous_v2_croped

When Salmon Met Broccoli

Crunchy salmon with broccoli couscous

4 tbsp of our QUEEN’S TASTE Extra Virgin Olive Oil
4 salmon fillets about 200 gr. (7ounces) each, skin on
400 gr. (14 ounces) broccoli cut into small florets
200 gr. (7 ounces) cous cous
60 gr. (2 ounces) almonds chopped
3 tbsp chopped chives
juice and zest of a lemon
salt and freshly ground mixed peppers
Olive oil for serving

PREPARATION TIME: 10'-15' | COOKING TIME: 8'-10' | PORTIONS: 4

EXECUTION

Preheat the oven to 220° C (425 F).
Place the broccoli, oil, almonds, salt and pepper in a bowl, toss to combine.
Put the broccoli mixture on an oven tray and bake for 6’ – 8’ until tender.
Sprinkle the salmon with salt and pepper and place on top of the broccoli (skin side up).
Cook for another 8’ – 10’ until crunchy.
Prepare the cous cous according to package instructions.
Add the lemon, juice and zest, broccoli mixture and mix to combine.
Serve the broccoli cous cous and top with the crunchy salmon fillets at 4 portions.

Created exclusively for ROYAL FROG by Tina Webb

WINE PAIRING TIPS

Porks love Chardonnay!

For pork chops with a butter or cream sauce, go with a lighter style Chardonnay.

A cool-climate unoaked version will have the bright acidity needed to balance out the richness of the sauce. And the minerality and notes of citrus, pear, and apple will pair nicely with the dish.Speaking of which, a glass of Chardonnay also goes great with pork chops and apple sauce or apple-stuffed pork chops.

Chablis is a cool climate region in France that specializes in unoaked Chardonnay.