Salmon with capers and cherry tomatoes

Serves : 2

Preparation time: 10 minutes

Cooking Time: 8 minutes

Ingredients

• 2 salmon steaks
• 60 ml (4 tablespoons) olive oil
• 30 ml (2 tbsp.) honey
• ½ lemon, zest
• 15 ml (1 tbsp.) pink pepper, cracked
• 60 ml (4 tbsp.) capers
• 250 ml (1 cup) cherry tomatoes, halved
• 30 ml (2 tbsp.) white balsamic vinegar
• 60 ml (4 tbsp.) sour cream
• Salt and pepper to taste

Wheat semolina with herbs

• 250 ml (1 cup) wheat semolina (couscous)
• 250 ml (1 cup) boiling water
• 15 ml (1 tbsp.) butter
• 15 ml (1 tbsp.) dill sprigs, chopped
• 30 ml (2 tbsp.) parsley leaves, chopped
• 15 ml (1 tbsp.) mint leaves, chopped
• Salt and pepper to taste

Preparation

1. Season salmon steaks with salt and pepper.
2. In a hot skillet, sear the salmon steaks in some olive oil for 2 minutes on each side.
3. Add the honey, lemon zest and pink pepper and cook for a further 4 minutes, while coating the salmon with the honey.
4. Meanwhile, in a bowl, mix the capers, tomatoes, vinegar, remaining olive oil, salt and pepper. Check the seasoning.
5. In a bowl containing the wheat semolina and butter, add the boiling water, stir, cover and leave to stand for 5 minutes.
6. Using a fork, remove the seeds from the semolina to break up any lumps. Add the dill, parsley and mint. Check the seasoning.
7. Serve with the semolina, salmon, seasoned tomatoes and sour cream.