|75克 小米||75 g couscous|
|120克 連皮三文魚片，三去鱗挑骨||120 g salmon fillet, skin on, scaled and pinboned|
|1湯匙 初搾橄欖油||extra virgin olive oil|
|現磨黑胡椒||freshly ground black pepper|
|1個 細胡瓜，切粗條||1 small courgette, sliced into batons|
|少許露荀尖||1 small handful asparagus tips|
|1隻 紅辣椒，去籽切幼||1 red chilli deseeded and finely chopped|
|2個 蕃茄，略切||2 ripe tomatoes, roughly chopped|
|1/2個 檸檬取汁||juice of ½ lemon|
|少量芫荽，略切||1 small handful fresh coriander, roughly chopped|
|1湯匙 初搾橄欖油||1 tablespoon fat-free natural yoghurt|
Put your couscous in a bowl, then pour over just enough boiling water to cover it. Set aside for 3 minutes to allow the couscous to soak up the water.
Slice the salmon widthways into finger-size strips, drizzle with olive oil, and season with pepper and a small pinch of salt.
Heat a small non-stick frying pan and add the salmon strips on their side. Scatter over the courgette, asparagus tips and chilli and cook for 2 minutes, turning the salmon over halfway.
Mix the tomatoes, lemon juice, 4 tablespoons of olive oil and the coriander into the couscous and season to taste.
Remove the salmon strips to a plate and add the couscous to the veggies left in the pan. Mix together and then put the salmon strips back into the pan on top of the couscous, place a lid on and put back on a high heat for a minute. To serve, slide everything on to your plate and spoon over some yoghurt. Quick and tasty!
More about this recipe: http://www.jamieoliver.com/recipes/fish-recipes/salmon-and-couscous
Special thanks on translation: Ms Ida Lam