Fillet of Salmon with Green Couscous is a modern Fusion recipe for a classic dish of fried and roasted salmon served with a herbed couscous finished with pine nuts. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Fillet of Salmon with Green Couscous.
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Ingredients:
4 fresh salmon fillets
250g couscous
75g herbs (any of coriander, mint, flat-leaf parsley, dill and fennel fronds)
small bunch of watercress, half chopped and half kept whole
2 courgettes, finely sliced
1 tsp salt
olive oil
1 tsp ground cumin
squeeze of lemon juice
100g toasted pine nuts
salt and freshly-ground black pepper
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 (add both the whole and chopped watercress) 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.
