Salmon with Couscous and Sweet Chilli Sauce
This month’s recipe is an easy peasy salmon dish that can be rustled up in less than 30 mins. It evolved from an Ainsley Harriot recipe and after playing around with the flavours it has become a favourite of ours! Start with the couscous and while that’s absorbing all the yummy flavours, pan fry the salmon and steam some broccoli or green beans to serve. Delicious and healthy!
2 salmon fillets with skin
A little olive oil
1 garlic clove, crushed
1/2 a red pepper, seeded and finely chopped
1 small chilli, seeded and finely chopped (optional)
90 g couscous
150 ml hot vegetable stock
1 tomato, finely chopped
2 spring onions, finely chopped
1 tablespoon chopped parsley or coriander
Salt and pepper
To serve – sweet chilli sauce
Heat a little olive oil in a frying pan and cook garlic, red pepper and chilli for 4-5 minutes until softened. Stir in the couscous, hot stock, tomatoes, spring onions and parsley or coriander. Season to taste, cover and remove from the heat.
Heat a small frying pan with a little olive oil, fry the salmon, skin side down first, for 10 to 12 minutes, turning occasionally. (I use the thicker salmon fillets, so adjust timings if using a different cut).
Fork up the couscous until fluffy, then spoon on to warm plates. Top with the salmon and drizzle a little shop bought sweet chilli sauce over. Serve with a green vegetable such as broccoli or French beans.