{"id":4609,"date":"2020-11-25T15:24:46","date_gmt":"2020-11-25T02:24:46","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/italian-baked-salmon-with-asparagus-salad\/"},"modified":"2023-08-09T12:12:56","modified_gmt":"2023-08-09T00:12:56","slug":"italian-baked-salmon-with-asparagus-salad","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2020\/11\/25\/italian-baked-salmon-with-asparagus-salad\/","title":{"rendered":"Italian Baked Salmon with Asparagus & Horseradish Cream Salad"},"content":{"rendered":"
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Italian Baked Salmon with Asparagus & Horseradish Cream Salad<\/h2>\n
Salmon gets the summer treatment in this light and delicious recipe. <\/span><\/div>\n <\/div>\n \n
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Servings <\/span>4<\/span><\/div>\n
Total Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n <\/div>\n \n
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Ingredients<\/h3>

Salmon<\/h4>
  • 600<\/span> g<\/span> salmon fillet<\/span><\/li>
  • Italian spices<\/span> (see recipe below)<\/span><\/li>
  • 1<\/span> drizzle<\/span> oil<\/span><\/li>
  • 10<\/span> g<\/span> sunflower seeds<\/span><\/li>
  • 10<\/span> g<\/span> pumpkin seeds<\/span><\/li><\/ul><\/div>

    Couscous<\/h4>
    • 1<\/span> cup<\/span> chicken stock<\/span><\/li>
    • 240<\/span> g<\/span> couscous<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> salt<\/span><\/li><\/ul><\/div>

      Veggies<\/h4>
      • 250<\/span> g<\/span> asparagus<\/span> cut in half widthways<\/span><\/li>
      • 250<\/span> g<\/span> frozen peas<\/span><\/li>
      • 1<\/span> drizzle<\/span> oil<\/span><\/li>
      • 1<\/span> Tbsp<\/span> vinegar<\/span><\/li><\/ul><\/div>

        To Serve<\/h4>
        • 100<\/span> g<\/span> baby leaf lettuce<\/span><\/li>
        • 2<\/span> Tbsp<\/span> horseradish sour cream<\/span> (or 1 tsp mustard combined with 2 Tbsp sour cream)<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
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          Instructions<\/h3>
          • Before you start, preheat oven to 220\u00b0C (or 200\u00b0C fan bake). Bring a medium pot of salted water to the boil.<\/span><\/div><\/li>
          • Pat salmon dry and remove any remaining bones. Place on a lined oven tray and rub with Italian spices and oil. Season with salt and top with seeds.<\/span><\/div><\/li>
          • Cook salmon for 8-10 minutes or until cooked to your liking. Using a spoon, flake cooked salmon into large pieces. <\/span><\/div><\/li>
          • Bring couscous to the boil in a medium pot on high heat. Once boiling, turn off heat, add couscous and salt, stir, cover and leave for 5 minutes. Fluff up grains with a fork.<\/span><\/div><\/li>
          • Prep asparagus. Add asparagus and peas to pot of boiling water and cook for about 3 minutes, until bright green and tender. Drain and refresh under cold water. Drain well, return to pot and toss with oil and vinegar. Season with salt and pepper. <\/span><\/div><\/li>
          • Serve couscous topped with lettuce, veggies, salmon and horseradish sour cream.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
            <\/div>\n <\/div>\n \n

            Notes<\/h3>
            Italian Spices:<\/strong>
            1\/2 tsp Italian herbs
            1\/2 tsp ground fennel
            1 tsp sweet paprika
            1\/2 tsp garlic powder
            1 tsp lemon pepper
            1 tsp tomato powder<\/span><\/div><\/div>\n \n
            \n \n \n \n \n <\/div>\n \n \n<\/div><\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":3,"featured_media":15080,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2384,2375,2374,2391],"tags":[1791,1861,1979],"class_list":["post-4609","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-lunch","category-myfoodbag","category-recipes","category-summer","tag-salad","tag-salmon","tag-summer","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/4609","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=4609"}],"version-history":[{"count":1,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/4609\/revisions"}],"predecessor-version":[{"id":16203,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/4609\/revisions\/16203"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media\/15080"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=4609"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=4609"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=4609"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}