word up foodtubers okay so we’re going
to do a super simple midweek healthy
meal super beautiful pan cook salmon
couscous asparagus courgettes
it’s going to be really quick it’s a
healthy about 600 calories we’re eating
the rainbow we’ve got two of our five a
day pretty much this is the stuff that
my missus loves okay firstly our carb is
couscous 75 grams per person 150 cover
it with some boiling water but a
centimeter above where the couscous sits
basic seasoning goes in and if you
wanted to put a little I don’t know mint
tea bag in there you could a slice the
lemon in there you could oh my god a
herb in there you could so that goes in
and also we’ll put our plates above here
as well and you might even get a warm
plate instead of a cold plate so that’s
a good start
zero effort zero work our pan here is
getting quite hot now medium-low heat
we’ve got our lovely fish – beautiful
salmon Phillips their skin on but it’s
been scaled and it’s been pin boned
it’s a lovely oily fish omega-3 is
really really good for you so what I
want to do is show you two ways to cook
it
take a salmon fill it like this and
slice it into little centimeter slices
this is gonna cook in about two minutes
so that’s proper fast food and I’m then
gonna have a chunk score the skin and
it’s gonna let the heat in efficiently
so I’m gonna put salt and pepper on both
go skin side down with the chunk into
the pan a lot of people don’t like soft
fish skin they pull it off if you get it
crispy they want to eat it if you just
put your hand on it for ten seconds
you give four contact to the skin which
means full crisp eNOS you’re gonna get
like a kind of fish crackling you see
the heat cooking the fish couscous on
fish is on let’s celebrate some veg
asparagus a little handful per person
grab the end like this and see how it
naturally snaps so that’s where the soft
succulent asparagus goes to more complex
woody asparagus which is going to be
chewy I’m going to cut the asparagus at
an angle just because I like it
beautiful nutritious veggie their-their
asparagus at a little olive oil and I’m
gonna add the asparagus let’s just turn
the fish now lovely and golden look at
that crispy as you like the asparagus
you can just jiggle around you can see
it’s picking up some color
next up zucchini or courgette as we call
it in England I’m going to cut it a
little bit like the asparagus at an
angle so this goes in there the sliced
fish is gonna cook much quicker I’m
going to turn this salmon very very
different it’s going to take twice the
time I don’t want to overcook this veg
if you keep cooking it you’re going to
deplete all those lovely all the lovely
goodness and nutrients in there but I do
want a big up flavour so I’m just going
to take a chilli remove the stalk and
then I want to get rid of the seeds use
the tip of your knife to scrape that out
and just finely chop it until you’re
happy with it so the salmon is nearly
there the asparagus and courgettes are
looking good okay beautiful so guys look
the Salmons just come off there these
cook in half the time they look really
beautiful let’s just do a quick salsa
three or four nice juicy tomatoes just
hack it up if you can get them when
they’re nice and in season that is half
the battle
different colors yellows basic seasoning
salt pepper olive oil extra virgin if
you can just about tablespoon lemon
juice it’s going to work so well with
the salmon coriander here finely chop
that this is going to be tasty I’m just
going to use my hands that’s what’s
going to give you that kind of
incredible salsa the couscous here has
heated my plate up so I’ve got two
lovely warm plates can you see how it’s
swelled up it’s totally fluffy it’s not
sticky really really nice now what we
can do is kiss this with that amazing
salsa toss it up this is truly the kind
of thing that I’ll knock up midweek
start to finish 10 to 12 minutes
absolutely you could have this as a
salad the next day it will get better
you can have it cold
lovely asparagus courgettes just going
to whack it on the top so you got your
three pieces of salmon here then you’ve
got your salmon steak here beautiful
crispy skin and then a nice spoon of
natural or Greek yogurt super super nice
works really well with a couscous
beautiful colors having that little
lights out on the top is so beautiful
look at that guy’s
who said healthy food had to be boring
so guys that is my beautiful pan cook
salmon with beautiful couscous asparagus
courgettes if you liked it give us a
thumbs up if you’ve got any comment
about what you would do put it in the
comments box below of course if you
haven’t subscribed to food tube
subscribe it’s free are you mad come on
and go and see our sister channel drinks
tube as well two guys from me until next
time bye
to do a super simple midweek healthy
meal super beautiful pan cook salmon
couscous asparagus courgettes
it’s going to be really quick it’s a
healthy about 600 calories we’re eating
the rainbow we’ve got two of our five a
day pretty much this is the stuff that
my missus loves okay firstly our carb is
couscous 75 grams per person 150 cover
it with some boiling water but a
centimeter above where the couscous sits
basic seasoning goes in and if you
wanted to put a little I don’t know mint
tea bag in there you could a slice the
lemon in there you could oh my god a
herb in there you could so that goes in
and also we’ll put our plates above here
as well and you might even get a warm
plate instead of a cold plate so that’s
a good start
zero effort zero work our pan here is
getting quite hot now medium-low heat
we’ve got our lovely fish – beautiful
salmon Phillips their skin on but it’s
been scaled and it’s been pin boned
it’s a lovely oily fish omega-3 is
really really good for you so what I
want to do is show you two ways to cook
it
take a salmon fill it like this and
slice it into little centimeter slices
this is gonna cook in about two minutes
so that’s proper fast food and I’m then
gonna have a chunk score the skin and
it’s gonna let the heat in efficiently
so I’m gonna put salt and pepper on both
go skin side down with the chunk into
the pan a lot of people don’t like soft
fish skin they pull it off if you get it
crispy they want to eat it if you just
put your hand on it for ten seconds
you give four contact to the skin which
means full crisp eNOS you’re gonna get
like a kind of fish crackling you see
the heat cooking the fish couscous on
fish is on let’s celebrate some veg
asparagus a little handful per person
grab the end like this and see how it
naturally snaps so that’s where the soft
succulent asparagus goes to more complex
woody asparagus which is going to be
chewy I’m going to cut the asparagus at
an angle just because I like it
beautiful nutritious veggie their-their
asparagus at a little olive oil and I’m
gonna add the asparagus let’s just turn
the fish now lovely and golden look at
that crispy as you like the asparagus
you can just jiggle around you can see
it’s picking up some color
next up zucchini or courgette as we call
it in England I’m going to cut it a
little bit like the asparagus at an
angle so this goes in there the sliced
fish is gonna cook much quicker I’m
going to turn this salmon very very
different it’s going to take twice the
time I don’t want to overcook this veg
if you keep cooking it you’re going to
deplete all those lovely all the lovely
goodness and nutrients in there but I do
want a big up flavour so I’m just going
to take a chilli remove the stalk and
then I want to get rid of the seeds use
the tip of your knife to scrape that out
and just finely chop it until you’re
happy with it so the salmon is nearly
there the asparagus and courgettes are
looking good okay beautiful so guys look
the Salmons just come off there these
cook in half the time they look really
beautiful let’s just do a quick salsa
three or four nice juicy tomatoes just
hack it up if you can get them when
they’re nice and in season that is half
the battle
different colors yellows basic seasoning
salt pepper olive oil extra virgin if
you can just about tablespoon lemon
juice it’s going to work so well with
the salmon coriander here finely chop
that this is going to be tasty I’m just
going to use my hands that’s what’s
going to give you that kind of
incredible salsa the couscous here has
heated my plate up so I’ve got two
lovely warm plates can you see how it’s
swelled up it’s totally fluffy it’s not
sticky really really nice now what we
can do is kiss this with that amazing
salsa toss it up this is truly the kind
of thing that I’ll knock up midweek
start to finish 10 to 12 minutes
absolutely you could have this as a
salad the next day it will get better
you can have it cold
lovely asparagus courgettes just going
to whack it on the top so you got your
three pieces of salmon here then you’ve
got your salmon steak here beautiful
crispy skin and then a nice spoon of
natural or Greek yogurt super super nice
works really well with a couscous
beautiful colors having that little
lights out on the top is so beautiful
look at that guy’s
who said healthy food had to be boring
so guys that is my beautiful pan cook
salmon with beautiful couscous asparagus
courgettes if you liked it give us a
thumbs up if you’ve got any comment
about what you would do put it in the
comments box below of course if you
haven’t subscribed to food tube
subscribe it’s free are you mad come on
and go and see our sister channel drinks
tube as well two guys from me until next
time bye
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