Go healthy AND tasty when you use a Wolf steamer to make flaky Norwegian salmon on a bed of cous cous.
Pour 10 cups (2.4L) water in the basin of the Wolf steamer. Heat to 95°C, covered with steamer lid. Place lemons in water.
Place couscous in solid pan. Add layer of asparagus. Top with salmon. Pour chicken stock into pan. Season with parsley, salt and pepper. Drizzle with olive oil. Place pan in steamer. Cover with lid and steam for 14 to 15 minutes, or until salmon is flaky.
Remove and serve warm.
1 lemon, sliced into wheels
2 cups dry couscous
20 asparagus spears
4 (170g) salmon filets
1 1/2 cups chicken stock
1/4 cup chopped flat leaf parsley
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil