sobota, 8 lutego 2014

Salmon with mustard sauce with cous cous

What's needed?
2 salmon fillets (such 10cm/10cm)
0.5 medium white onion,
2 tablespoons chopped parsley green,
1 tablespoon French mustard,
3 tablespoons cream 18%
Sea salt-MILL,
Black pepper-MILL,
cayenne powder,
3 tablespoons olive oil
0.5 package couscous,
1 teaspoon of butter
green olives, 
onions marinated in balsamic vinegar

Onion, cut into small cubes.
Finely chop the parsley.
Salmon clean, cut their surface slightly from the skin. 
On one skillet in hot olive oil, lay the salmon skin-side down, sprinkle with sea salt and pepper, ponarzucać sprigs of parsley. After about 4 minutes as I will be seen on the sides of a nice light pink color, turn over and fry another minute. 
On the other pan in olive oil lightly fry the onion, add the mustard, add about 1 tablespoon of parsley, season with salt, pepper, hot pepper . After about 3 minutes, add the cream, bring to the boil and remove from heat.
Cous cous done according to the recipe on the package. As has already been swell, season with salt and add a teaspoon of butter. 
Serve with olives and onions marinated in balsamic vinegar.

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