Irish Yogurts Clonakilty Salmon Couscous Risotto
A Brilliant recipes to try out immediately. Check all my recipes using Irish Yogurts Clonakilty on www.irish-yogurts.ie
Ingredients
- 200 g Giant couscous
- 400 ml vegetable stock
- 4 tbsp olive oil
- 4 portions salmon filet
- 200 g mushrooms sliced
- 200 g peas
- 4 tbsp Whole milk Irish Yogurts Clonakilty plus extra to serve
- Salt and pepper
Instructions
- Bring the vegetable stock to a boil in a medium saucepan. Add the couscous. Stir well, remove from heat, cover, and let sit for 7-10 minutes or follow the package instruction.
- Meanwhile, In a sauté pan, over medium heat, add the oil and place the filet of salmon in the pan.
- Sear for 2 minutes or so on one side. Flip the salmon once, and add the mushroom. Season with salt and pepper and cook for a further 2 minutes. Stiring the mushroom to colour. Once the salmon p[ieces are cooked through or to your liking, add the peas.
- Cook for a further minute or so just to warm up the peas. Remove from the heat and let it settle aside.
- Once the liquid with the couscous has been fully incorporated, fluff the couscous with a fork.
- Add the sauteed mushroom and peas. Keep the salmon pieces to serve on top.
- Add enough yogurt Irish Yogurt Clonakilty and stir to combine and create a creamy yet fresh, well balanced texture ‘couscous risotto’
- Check the seasoning and add extra salt and pepper if required.
- Transfer to a serving bowl and place the seared salmon.
- Add a dollop extra of Whole milk Irish Yogurts Clonakilty and enjoy immediately.