Tabbouleh and Salmon Fillet with Lemon Butter Rosemary Cream Sauce

Ingredients

• 50 g Organic butter (cut into small cubes)
• 100 ml Organic light cream (thick, at room temperature)
• 2 Lemons (juice only, zest reserved if desired)
• 1 branch Fresh rosemary (leaves only, remove before serving)
• 1 pinch Ground black pepper
• 1 pinch Fine salt
• 200 g Wheat semolina (couscous) (medium grain)
• 150 g Ratatouille (leftovers) (already cooked, gently reheat)
• 2 units Tomatoes (diced)
• ½ unit Cucumber (diced)
• 10 g Fresh mint leaves (finely chopped)
• 2 tbsp Extra virgin olive oil
• 4 units Salmon fillets (about 180 g each, skin side down)
• 1 pinch Sea salt (to season the salmon)

Instructions

1. Prepare the lemon‑butter rosemary sauce

   Melt the butter in a small saucepan over medium heat. As soon as it melts, add the light cream and gently bring to a boil while stirring. Stir in the juice of both lemons, the rosemary sprig, pepper and a pinch of salt. Let simmer for 2‑3 minutes, then remove the rosemary before serving.

   Time: PT5M

   Temperature: medium heat

2. Fluff the semolina with the ratatouille

   Place the semolina in the mixing bowl, pour the hot ratatouille over it and stir quickly. Cover the bowl with a clean kitchen towel and let rest for 5 minutes so the semolina absorbs the liquid.

   Time: PT5M

3. Add the vegetables and mint

   Fold in the diced tomatoes, cucumber cubes, chopped mint and olive oil. Season with salt and pepper, then toss gently so the ingredients stay crunchy.

   Time: PT5M

4. Preheat the barbecue

   Light the barbecue and let it reach a medium‑high heat (about 200‑220 °C). Clean the grill and lightly oil it with a brush of olive oil.

   Time: PT5M

   Temperature: 200-220°C

5. Cook the salmon fillets skin‑side down

   Place the fillets, skin side down, directly on the hot grill. Cook for 6‑8 minutes without moving them, until the skin is golden and crisp and the fish is opaque halfway up. Remove from the grill and let rest for 2 minutes before serving.

   Time: PT8M

   Temperature: 200-220°C

6. Plating and serving

   Arrange the tabbouleh on plates, place the salmon fillet on top and generously drizzle with the lemon‑butter rosemary sauce. Serve immediately, optionally with a lemon wedge.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

30 g

Fat

20 g

Fiber

4 g