Fillet of Salmon with Green Couscous RecipeOrigin: Fusion Period: Modern |
Ingredients:
4 fresh salmon fillets 
Fillet of Salmon with Green Couscous Preparation:Method:Rinse the couscous then place in a bowl with the salt and a generous slug of olive oil. Stir to mix then pour over 300ml of boiling water. Cover and set aside for about 5 minutes, or until cooked and swollen. Fluff gently with a fork and set aside. Heat a pan and brush with a little olive oil. When hot quickly fry the courgette for about 2 minutes then remove from the pan and set aside. Now brush the salmon fillets with oil, season with salt and black pepper then place in the pan (skin side down) and cook over medium heat for a few minutes. When golden brown turn the fish over and cook for another few minutes, until browned on top. Transfer to a baking tray then squeeze lemon juice over the fish before placing in an oven pre-heated to 170°C for a further 4 minutes. Remove from the oven and allow to rest on a warm plate. Now chop the herbs and mix into the couscous along with the courgettes, more olive oil, a few squeezes of lemon juice and the cumin. Arrange in a bowl, scatter the pine nuts over the top then plate out the fish and serve. |
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