Steamed Norwegian Salmon with Asparagus Cous Cous

Sub-Zero Wolf Gourmet Recipes UK

Go healthy AND tasty when you use a Wolf steamer to make flaky Norwegian salmon on a bed of cous cous.

Yields4 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins

RatingDifficultyBeginner

Preparation Method
1

Preparation Method
Pour 10 cups (2.4L) water in the basin of the Wolf steamer. Heat to 200°F, covered with steamer lid. Place lemons in water.

Place couscous in solid pan. Add layer of asparagus. Top with salmon. Pour chicken stock into pan. Season with parsley, salt and pepper. Drizzle with olive oil. Place pan in steamer. Cover with lid and steam for 14 to 15 minutes, or until salmon is flaky.

Remove and serve warm.

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Ingredients

 1 lemon, sliced into wheels
 2 cups dry couscous
 20 asparagus spears
 4 (6-ounce) salmon filets
 1 1/2 cups chicken stock
 1/4 cup chopped flat leaf parsley
 1 teaspoon salt
 1 teaspoon freshly ground black pepper
 3 tablespoons olive oil

Directions

Preparation Method
1

Preparation Method
Pour 10 cups (2.4L) water in the basin of the Wolf steamer. Heat to 200°F, covered with steamer lid. Place lemons in water.

Place couscous in solid pan. Add layer of asparagus. Top with salmon. Pour chicken stock into pan. Season with parsley, salt and pepper. Drizzle with olive oil. Place pan in steamer. Cover with lid and steam for 14 to 15 minutes, or until salmon is flaky.

Remove and serve warm.

Steamed Norwegian Salmon with Asparagus Cous Cous