Pan Fried Salmon with Italian Couscous

AED 183.75

Meal Includes: Pan Fried Salmon + Italian CousCous + Spring Rolls + Dessert + Beverage

* If you need an extra beverage or extra dessert add it from Add-On Menu


Cook Time 15 mins

Servings 2




  • 400 gm Salmon Fillet
  • 2 tsp Lemon Juice
  • 1 tsp Rosemary
  • 2 clove Garlic
  • 1/4 tsp Crushed Black Pepper
  • 1/4 tsp Salt
  • 4 tsp Olive Oil
  • 60 gm Sicilian Sauce

Italian Couscous

  • 150 gm Couscous
  • 220 ml Hot Water
  • 60 gm Pesto Sauce
  • 2 tsp Olive Oil
  • 2 tsp Lemon Juice
  • 1/4 tsp Salt
  • 25 gm Peanut
  • 1/4 tsp Crushed Black Pepper
  • 40 gm Cherry Tomato
  • 1 pc Onion
  • 5 gm Spring Onion
  • 3 gm Coriander

Spring Roll

  • 280  gm  Vegetable Spring Rolls
  • 50 ml Sweet Chilli Sauce



 Marination and Pan Fry

  • Marinate the salmon with chopped garlic, chopped rosemary, 2 tsp of lemon juice, 2 tsp of olive oil, 1/4 tsp salt and 1/4 tsp crushed black pepper.
  • Heat 2 tsp olive oil in a medium-sized non-stick pan on medium heat.
  • Place the salmon in the pan and cook for 4 minutes on each side.
  • Serve hot with Italian couscous.

Italian Couscous

  • In a bowl put 150 gm of couscous. Add 220 gm of boiled water. Add 1/4 tsp of salt to it. Cover it and let it stay for five minutes.
  • Meanwhile, chop the red onion, coriander and spring onion. Cut the cherry tomatoes in half and keep it aside.
  • Once couscous is ready, add 60 gm of pesto sauce, 2 tsp of olive oil, 2 tsp of lemon juice, chopped vegetables, 25 gm of peanuts, 1/4 tsp of crushed black pepper.

Spring Rolls

  • Heat 500 ml of vegetable oil in a deep saucepan. Heat the oil till you can see bubbles on the side.
  • Put the spring rolls in oil in batches and fry them for about 4-5 minutes
  • Remove the spring rolls and keep it on the tissue paper to drain the excess oil.
  • Serve hot with sweet chilli sauce.


• This meal has to be consumed within 2 days


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