Salmon rillette with tabbouleh and Greek vegetables

A plate of salmon rillette, couscous and Greek-style vegetables

Learn how to cook our delicious salmon dish with fresh dill and a kick of vinegar. This dish is packed with vegetables so you can tick off all of your five a day in one meal. Served cold, this is a great recipe for Summer or a warm Autumn day. 

Ingredients (Serves 2)

  • 2 salmon fillets
  • 2 lemons
  • 1 tbsp tomato puree
  • 1 jar of kalamata olives
  • 2 carrots
  • 1 fennel bulb
  • 100g of mushrooms
  • ½ a cauliflower
  • 10g fresh thyme
  • 10g dill
  • 3 tsp ground coriander
  • 3 tsp ground aniseed
  • 2 tbsp cider vinegar
  • 300 ml of stock
  • 150g of couscous
  • Olive oil

Method

Step 1: Cook and cool your salmon

Remove any salmon skin, season with salt and pepper and steam above a pan of boiling water with a tight lid for around 8 minutes. Place in the fridge to cool.

Step 2: Prepare your cous cous

In a bowl combine the couscous with 300ml of boiling water, cover and leave for 5 minutes until all the water is absorbed. Add the juice of 1 lemon, a tablespoon of tomato puree, a pinch of salt and a dash of olive oil to your couscous and stir with a fork. Finely slice half of your kalamata olives and mix them through. 

Step 3: Boil the Greek vegetables

In a pan combine the stock, 2 tbsp of cider vinegar, the juice of one lemon, the coriander and the aniseed and bring to the boil. Slice the carrots, fennel and cauliflower into 2 cm cubes and add to the pan. Slice the mushrooms into quarters and add to the pan. Cover and cook for 3 minutes. Drain and add a dash of olive oil and the rest of your kalamata olives, then leave to cool.

Step 4: Create your rillette

Take the cooled salmon out of the fridge and crumble it. Mix with finely chopped dill, a dash of olive oil and the juice of the other lemon. Serve your salmon on a bed of couscous with a side of Greek vegetables for a fresh Summer dish.

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