Seafood Weekly Menu 11/2022

A Quick and Easy Couscous Salad

by Fattig.student
Vegetarian
20 min
A Quick and Easy Couscous Salad

ingredients

  • 1 dl couscous
  • 200 g chickpeas
  • 1/2 tsp salt
  • 1 pinch chili spice
  • 1 clove garlic
  • 1 tbsp fresh coriander
  • 1 dl sour cream
  • 1/4 x lime
  • 1 dl cabbage
  • 2 x spring onion
  • 1/4 x green apple
  • 1/4 x cucumber
  • 1 tbsp olive oil

method

  1. Cook the couscous by following the instructions on the package.
  2. Fry the chickpeas in a pan together with some oil, salt and chili powder until the chickpeas has turned golden.
  3. Make an easy koriander dressing by mincing the garlic and the coriander, and add to a bowl of sour cream. Mix well and add salt and lime juice to taste.
  4. Cut cabbage, spring onion, green apple and cucumber.
  5. Mix together the couscous, the chickpeas and the chopped vegetables in a bowl together with some olive oil. Serve the couscous salad with coriander dressing and enjoy.

Salmon with Green Goddess Salad and Nacho Chips

by Fattig.student
Fish
Gluten-free
30 min
Salmon with Green Goddess Salad and Nacho Chips

ingredients

  • 200 g salmon fillet
  • 2 dl cabbage
  • 2 x spring onion
  • 1/4 x cucumber
  • 1/4 x green apple
  • 1 clove garlic
  • 4 tbsp fresh coriander
  • 1/2 x avocado
  • 3 tbsp olive oil
  • 1/4 x lime
  • 1/2 tsp salt
  • 50 g tortilla chips

method

  1. Add salt (and some optional chili powder) to the salmon, and bake in the middle of the oven at 215 degrees celcius for about 10-15 minutes.
  2. Make the green goddess salad by cutting the cabbage, spring onion, cucumber and apple, and mix together in a bowl.
  3. Make a green dressing by mashing the garlic, avocado, coriander, olive oil, limejuice and salt in a blender. Pour over the vegetables and mix well.
  4. Serve the salmon with the green goddess salad and some tortillachips.

Falafel Burger with a Green Coleslaw

by Fattig.student
Vegetarian
90 min
Falafel Burger with a Green Coleslaw

ingredients

  • 3 1/2 dl plain white flour
  • 1/4 pack dry yeast
  • 1/2 tsp salt
  • 1 1/2 dl lukewarm water
  • 200 g chickpeas
  • 1/2 pack taco spice mix
  • 1 tbsp olive oil
  • 2 dl cabbage
  • 1/2 x green apple
  • 1/4 x cucumber
  • 2 x spring onion
  • 1 dl sour cream

method

  1. Make burger buns by mixing together flour, dry yeast, salt and lukewarm water to a bowl. Knead the dough for about 10 minutes.
  2. Shape the dough into rolls, and place on a baking tray lined with baking paper. Let the burgers rise for about 45-60 minutes under a cloth.
  3. Bake in the middle of the oven at 200 degrees celcius for about 15 minutes.
  4. Make falafel burgers by mixing together chickpeas, taco seasoning and olive oil to a bowl. Mash with a fork and add in tablespoon(s) of flour until the dough can be shaped.
  5. Shape the dough into flat burgers and place on a baking tray lined with baking paper. Bake in the middle of the oven at 220 degrees celcius for about 15-20 minutes. Turn halfway.
  6. Make a coleslaw by cutting cabbage and spring onion into strips, and grate the apple and the cucumber. Add to a bowl and mix together with sour cream. Add salt and pepper to taste.
  7. Serve the falafel burger in burger bread with coleslaw.

Nachos with Salmon

by Fattig.student
Fish
Gluten-free
20 min
Nachos with Salmon

ingredients

  • 200 g salmon fillet
  • 1/2 pack taco spice mix
  • 1 tbsp olive oil
  • 1/4 x lime
  • 100 g tortilla chips
  • 50 g cheese
  • 1/2 clove garlic
  • 1/2 x avocado
  • 1/2 dl sour cream
  • 1 x spring onion
  • 2 tbsp fresh coriander

method

  1. Cut the salmon into cubes and add to a bowl together with taco spice mix, olive oil and limejuice. Blend till all the salmon is covered in spice.
  2. Cover a baking tray with the tortilla chips, and top with salmon and cheese. Bake in the middle of the oven at 200 degrees celcius for about 10-15 minutes.
  3. Make a quick guacamole by mincing the garlic and add to a bowl together with the avokado. Mash it all and add salt, pepper and limejuice to taste.
  4. Serve the nachos with guacamole, sour cream, spring onion and coriander.
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