INGREDIENTS
• 600 grams of Salmón de Chile fillet without the skin, cut into small cubes
• 2 cups of couscous
• 3 medium tomatoes, chopped into small cubes
• 1 cucumber, peeled, seeded and chopped into small cubes
• 1 cup of fresh pineapple chopped into small cubes
• 3 tbsp of finely chopped red onion
• 50 cc of lemon juice
• 1 tsp of chopped dill
• 1 tbsp of lemon zest
• 3 tbsp of olive oil
• salt and pepper to taste
• 4 tbsp of fresh minced mint leaves
PREPARATION
1. Hydrate the couscous with 2 cups of boiling water, one tablespoon of oil and a little salt, and leave in a covered bowl, until the water has been completely absorbed. Let it cool completely.
2. Marinate the salmon with lemon juice and refrigerate for 10 minutes
3. In a bowl, combine the couscous with the tomatoes, cucumber, pineapple, lemon zest and onion.
4. Add in the diced salmon with the marinated sauce.
5. Season with olive oil, dill, salt and pepper.
6. Sprinkle with chopped mint leaves and serve immediately, or keep in the refrigerator until serving.