Lemony salmon with cherry tomato couscous

Lemony salmon with cherry tomato couscous

And now a recipe from Nigella Lawson, the most sensual eater ever...

We had this beautiful piece of salmon in the fridge just waiting to be turned into a delicious dinner. It was getting to be 7:30 and we still didn't have a plan for it, so I scoured my cookbooks and found this recipe from Nigella! Nigella Lawson is one of my idols. When you watch her on TV you can feel her passion for food and for life and it's really very inspiring. Plus, she's beautiful. 

This ended up being the perfect recipe because we had everything on hand, it came together pretty quickly, and it's really pretty healthy. I sort of think you could put lemon juice on anything and I would like it, but this dish really did have some excellent yet simple flavors going on.

We served this with some simply prepared asparagus that was roasted in the oven with EVOO, S&P. (So many abbreviations!)

Lemony salmon with cherry tomato couscous
serves 2

  • 1 heaping c couscous
  • 3 tsp kosher salt or 1 1/2 tsp table salt
  • 1/2 tsp paprika
  • 1 Tbsp grated fresh ginger
  • 1 c boiled water
  • 1/2 small red onion, finely chopped (about 1/2 c)
  • zest and juice of 1 lemon
  • 1 Tbsp + 1 tsp garlic flavored oil
  • 1 pint cherry or grape tomatoes, halved
  • 4 salmon fillets
  • 1/4 c chopped fresh cilantro or parsley (whichever you prefer)
1) Put couscous in a heatproof bowl with 2 tsp kosher salt (or 1 tsp table salt), 1/4 tsp paprika, and all the grated ginger. Give it a mix and pour the boiled water over top. Cover the bowl with plastic wrap or a plate and leave to one side.

2) In a wide, shallow dish (big enough to hold the salmon), put the zest of one lemon into it. Add remaining salt and paprika and 1 Tbsp garlic flavored oil.

3) In another bowl, combine onion, juice of 1 lemon, tomatoes and 1 tsp garlic flavored oil and mix. Leave to one side.

4) Heat a large frying pan for the salmon. While the pan gets hot, turn the salmon, both sides, in the "zest" dish.

5) Place fillets in the hot pan and cook 2-3 min per side, depending on thickness. You want them still juicy and a vivid coral color in the middle, so check as you cook.

6) Uncover and fluff up the couscous, which should have absorbed all the water. Add the tomato/onion mix. Mix with a fork.

7) Add almost all the cilantro or parsley and stir. S&P to taste.

8) Serve warm and enjoy!

No comments:

Post a Comment