Lemony Salmon with Cherry Tomato Couscous

ProPoints 10 Serves 4

Ingredients

Couscous

1 cup couscous

1 teaspoon salt

1/2 teaspoon smoked paprika

1 tablespoon grated fresh ginger

1 cup freshly boiled water

1/2 small red onion, finely chopped

1 lemon

1 tablespoon garlic flavoured oil

1 punnet cherry or grape tomatoes

Fresh Coriander

Salmon

1/2 teaspoons table salt

1/2 teaspoon smoked paprika

1 teaspoon garlic flavoured oil

4 salmon fillets

Directions

Put the couscous into a heatproof bowl, with 1 teaspoon salt, 1/2 teaspoon of paprika, and the grated ginger. Give everything a bit of a mix before adding the boiling water. Cover the bowl, either with plastic wrap or a plate, and set aside.

In a wide, shallow dish, big enough to take the salmon fillets later, zest the lemon into the dish.  Add the remaining salt and the paprika to the bowl with the lemon zest and stir in 1 tablespoon garlic flavoured oil.

Into another bowl, put the finely chopped onion and squeeze the lemon juice into the bowl with the onions.

Halve the cherry or grape tomatoes and put them into the bowl with the onions. Stir in the remaining teaspoon of garlic flavoured oil and set aside.

Heat a large frying pan for the salmon fillets. While the pan is getting hot, add the fillets to the dish with the lemon zest and coat both sides with the mixture.

Put the fillets in the hot pan and cook for 2 to 3 minutes on each side, depending on thickness. The fillets should be juicy and have a vivid coral color in the middle.

Meanwhile, uncover and fluff the couscous, which should have absorbed all the water. Add the tomatoes with lemony onion mixture and stir with a fork.

Spoon some couscous onto each plate and arrange a salmon fillet alongside. Sprinkle couscous with coriander before serving.


This one was sent to me by Chris ... from Newtown
I think it is going to be a real hit!