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Wild Salmon on Spiced Couscous

Servings 2


Crispy Skin Salmon

  • 400 g salmon fillet protion into 2 fillets (preferably wild caught)
  • 1 tbsp olive oil
  • Salt and pepper to taste

Pan Roasted Vegetables

  • 6-8 spears of asparagus tough ends and skin removed
  • 8 cherry tomatoes halved
  • 1/2 zucchini quartered lengthwise
  • 1 radish thinly sliced (optional)
  • 1 tbsp olive oil
  • Salt and pepper to taste

Spiced Couscous

  • 1 cup couscous
  • 1/4 yellow onion diced
  • 1 clove garlic minced
  • 1 tbsp olive oil
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1 1/2 cup 375ml chicken broth (add 1/4 cup more if you like your couscous more moist)
  • 1 tbsp chopped cilantro
  • 1 tbsp chopped spring onion

To serve

  • 2 lemon wedges


Crispy Skin Salmon

  • Clean the salmon and make sure that salmon skin has no scales.
  • Pat dry salmon on both sides.
  • Season both sides of salmon generously with salt and pepper.
  • Turn and season the flesh side of the salmon.
  • Heat pan on med high heat with oil.
  • When oil is shimmering, reduce heat to medium.
  • Add salmon skin side down, and hold it down for 5 seconds.
  • Do not touch/move/flip fish, allow it to sear and cook until skin is crispy and released from pan (about 4 mins), before checking.
  • Flip salmon carefully and allow to cook for another 2-3 mins, or until preferred done-ness.

Sauteed Vegetables

  • Heat pan on med high then add oil.
  • Saute asparagus until slightly tender, about 3 minutes.
  • Add zucchini and saute for another 1-2 minutes or until tender.
  • Season with salt and pepper.
  • Add cherry tomatoes, and saute for 30 seconds.
  • Remove from heat, toss in radish, and plate.

Spiced Couscous

  • Heat saucepan with 1 tbsp olive oil over medium high heat.
  • Saute onion and garlic until onion is translucent.
  • Add turmeric and cumin, then saute for 15 seconds.
  • Pour in chicken stock and bring to boil.
  • Add couscous, cover, and remove from heat.
  • Let stand for 10 minutes, then add spring onion and cilantro.
  • Fluff couscous with fork to distribute herbs.

To serve

  • Serve immediately with wedge of lemon