Lemon Salmon with cherry tomato couscous

Salmon is one of the only Australian caught fish that is regularly delivered fresh to our remote supermarket so I have been searching for an easy, tasty recipe.

I’ve never cooked with whole pieces of salmon before so I was a bit nervous, but after seeing this made on an episode of Nigella Kitchen, I thought it looked simple enough even for me!

  • Enough salmon for your family – we used 3 pieces about 10cm x 6cm
  • Salt3-Blog 008
  • 1/4 tsp ground paprika x 2
  • 1/4 ground ginger
  • garlic oil
  • zest and juice of 1 lemon
  • 1 cup corn couscous
  • 1 punnet of cherry tomatoes, halved
  • sprinkle of fresh, chopped coriander

Place the dry couscous in a medium bowl. Add the salt, first bit of paprika and ginger, stir well and then cover with boiling water and allow to soak.

Turn the frying pan on to heat up. Mix together the lemon zest, 2nd bit of paprika, small amount of garlic oil and smear it onto the salmon. When the pan is hot, place the salmon in (skin side down if you have skin – mine didn’t). Turn when it is golden.

Keep a close eye on the salmon so you don’t over cook it – it only takes a couple of minutes. You want to see a slight peach colour still through the middle – turning white is a sign that it has over cooked.

Remove the salmon from the pan. To the couscous, add the juice of 1/2 a lemon, a pinch of salt, a small dribble of garlic oil and mix well while ‘fluffing’ with a fork. Stir through the cherry tomatoes and sprinkle with fresh coriander before serving.

This one isn’t suitable for freezing …. but there were no left overs in my house!

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