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Salmon, Salad and Couscous




Source of Recipe


australian women's weekly


List of Ingredients




4 x 200g fillets of salmon or ocean trout, pin-boned
3 teaspoons coriander
2 teaspoons cumin
½ teaspoon turmeric
1 teaspoon paprika
1 teaspoon cinnamon
½ teaspoon chilli powder
1 cup chicken stock
1 cup couscous
½ small red onion, chopped finely
2 ripe tomatoes, seeded, chopped finely
2 tablespoons extra virgin olive oil
2 tablespoons finely chopped flat-leaf parsley
100g mizuna
1 Lebanese cucumber, peeled thinly
1 tablespoon olive oil
2 tablespoons lemon juice

Recipe



Combine coriander, cumin, tumeric, paprika, cinnamon and chilli powder in a large bowl. Rub the salmon with the spice blend by placing it and the spice mix in a clean plastic bag and tossing the salmon until coated. Fry in a lightly oiled non-stick pan 2 minutes each side, or until cooked as desired.

Heat stock in a small saucepan. Pour hot stock over couscous in heatproof bowl; cover, stand 5 minutes. Fluff couscous with a fork. Stir in onion, tomatoes, oil and parsley. Season to taste with salt and pepper.

To make the salad, place mizuna, cucumber, olive oli and lemon juice in a large bowl; toss to combine.