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Delishar

Wild Salmon on Spiced Couscous

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Servings: 2
Ingredients Method

Ingredients
  

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

Method
 

Crispy Skin Salmon
  1. Clean the salmon and make sure that salmon skin has no scales.
  2. Pat dry salmon on both sides.
  3. Season both sides of salmon generously with salt and pepper.
  4. Turn and season the flesh side of the salmon.
  5. Heat pan on med high heat with oil.
  6. When oil is shimmering, reduce heat to medium.
  7. Add salmon skin side down, and hold it down for 5 seconds.
  8. 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.
  9. Flip salmon carefully and allow to cook for another 2-3 mins, or until preferred done-ness.
Sauteed Vegetables
  1. Heat pan on med high then add oil.
  2. Saute asparagus until slightly tender, about 3 minutes.
  3. Add zucchini and saute for another 1-2 minutes or until tender.
  4. Season with salt and pepper.
  5. Add cherry tomatoes, and saute for 30 seconds.
  6. Remove from heat, toss in radish, and plate.
Spiced Couscous
  1. Heat saucepan with 1 tbsp olive oil over medium high heat.
  2. Saute onion and garlic until onion is translucent.
  3. Add turmeric and cumin, then saute for 15 seconds.
  4. Pour in chicken stock and bring to boil.
  5. Add couscous, cover, and remove from heat.
  6. Let stand for 10 minutes, then add spring onion and cilantro.
  7. Fluff couscous with fork to distribute herbs.
To serve
  1. Serve immediately with wedge of lemon