Wholemeal thick couscous with salmon, curry sauce and coconut milk.

DI Chiara Maci | 12 Mar 2018 | IN COLLABORAZIONE CON BIA


A mix of exotic flavours with a touch of Norwegian taste.

Wholemeal thick couscous with curry salmon and coconut milk? Why not.

Spicy and sweet at the same time, a special unique course.



400g fresh salmon

1 leek

1 tablespoon of curry

1 tablespoon of turmeric

1 pinch of paprika

1 glass of coconut milk

1 pinch of dry ginger

Black pepper

Vegetable broth or water if necessary

Seeds oil

250 g of wholemeal thick Couscous BIA


integrale grosso


– Cut the fresh salmon fillet into cubes.

– Clean the leek and cut only the white part into thin rounds. Brown it in a pan with a little seeds oil, add the salmon and cook it on every side.

– Reduce the heat and add the coconut milk.

– Toast curry, turmeric and paprika in a pan and join them to the salmon with also a little dry ginger and black pepper to taste.

– Mix everything and cook covered until salmon gets well done. If needed, add a little vegetable broth or water too. It will have to be creamy.

– Steam the wholemeal thick couscous pouring it into a bowl with hot water. Cover with a lid and let it there for a few minutes (as indicated on the package).

– Serve it with curry salmon.

Photo By Giulia Gattiglia
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