Baked Salmon With Moroccan Couscous And Salsa Dressing

Wed, 7 August 2019

Ingredients:

1 darne of salmon

1tsp  Paprika

1 tsp Cumin

1 tsp Turmeric

Half a Lemon

80g couscous

1 cup chicken stock

40g sultanas

60g Red pepper

60g red onion

60g aubergine

50g carrot

2 tbsp olive oil

fresh coriander

fresh parsley

3-4 cherry tomatoes

25g greek yogurt

Instructions:

1. Place the salmon on a sheet of tin foil, season with paprika, cumin, turmeric, salt and lemon juice. Wrap and bake for 15 minutes

2. Finely dice the onion, pepper and aubergine and fry for 3-4 minutes until golden and softened. Season well.

3. Place the dry couscous in a bowl and submerge with the boiling stock water. Cover and let absorb.

4. Add the fried vegetables to the couscous along with some sultanas, freshly chopped coriander, parsley, grated carrot and a seasoning of cumin, turmeric, paprika, salt and pepper.

5. Roughly chop some tomatoes and dress with salt, olive oil and lemon juice for a quick salsa dressing. Serve the bed of couscous with the baked salmon fillet on top, topped with the fresh salsa, dollop of yogurt and garnish of parsley.