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salmon and couscous - Printable Version

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salmon and couscous - rajeshsheth - 05-19-2012 07:55 PM


Put your couscous in a bowl, then pour over just enough boiling water to cover it. Set aside for 3 minutes to allow the couscous to soak up the water. Slice the salmon widthways into finger-size strips, drizzle with olive oil, and season with salt and pepper. Heat a small non-stick frying pan and add the salmon strips on their side. Scatter over the courgette, asparagus tips and chilli and cook for 2 minutes, turning the salmon over halfway. Mix the tomatoes, lemon juice, 4 tablespoons of olive oil and the coriander into the couscous and season to taste. Remove the salmon strips to a plate and add the couscous to the veggies left in the pan. Mix together and then put the salmon strips back into the pan on top of the couscous, place a lid on and put back on a high heat for a minute. To serve, slide everything on to your plate and spoon over some crème fraîche. Quick and tasty!

• from Jamie's Dinners

• 115g/4oz couscous
• 1 x 200g/7oz salmon fillet, skin on, scaled and pinboned
• extra virgin olive oil
• sea salt and freshly ground black pepper
• 1 small courgette, sliced into batons
• 1 small handful of asparagus tips
• 1 red chilli, deseeded and finely chopped
• 2 ripe tomatoes, roughly chopped
• juice of ½ a lemon
a small handful of fresh coriander, roughly chopped
• 1 tablespoon crème fraîche

RE: salmon and couscous - HollyDolly - 05-29-2012 03:04 PM

couscous is what i was waiting all this time
thank u ..ill make sure ill get some of these made for dinner tody

RE: salmon and couscous - xshainax - 05-29-2012 04:18 PM

true,,this a really rare one to play with...making this is a little more diffucult than it looks like
ill make sure im more cognizent

RE: salmon and couscous - idealistinfire - 05-29-2012 07:23 PM

thats like a pure professional..i would love to get this at my place and makei...quiete diffucult

RE: salmon and couscous - RAWRdotdotdot - 07-06-2012 12:47 PM

That skin looks raw and gelatinous...ew. If you leave the skin on, it should be crispy...seared.[/align]