Super-speedy steamed salmon
With jewelled couscous & yoghurt
30 mins
Not Too Tricky
serves 4
About the recipe
This one-pan wonder is a lifesaver when you’re short on time. As well as filling you up, the salmon is a source of omega-3 fatty acids, which helps keep your heart healthy.
Ingredients
2 red onions
1 red pepper
1 fresh red chilli
½ bunch of fresh basil
olive oil
1 teaspoon fennel seeds
1 fresh bay leaf
300g couscous
200g cherry tomatoes
4 x 150g salmon fillets, skin on, scaled, pin-boned, from sustainable sources
extra virgin olive oil
1 lemon
4 tablespoons natural yoghurt
Method
- Peel the onions, halve and deseed the pepper, then finely chop both. Halve, deseed and finely chop the chilli. Pick the basil leaves and finely chop the stalks.
- Heat 1 teaspoon of olive oil in a large, deep frying pan over a medium heat, add the basil stalks and chopped veg and cook gently for 5 minutes, or until the vegetables are soft, stirring occasionally.
- Pound the fennel seeds in a pestle and mortar or bash with the base of a pan until fine, then add to the pan with the bay leaf.
- Place the couscous into a bowl with a pinch of salt and pour over 300ml of boiling water.
- Halve the cherry tomatoes and add to the pan with the softened vegetables. Season, then stir together and shake the pan so the veg is in one layer.
- Drizzle the salmon with extra virgin olive oil and season lightly with sea salt and black pepper.
- Tip the couscous over the vegetables and smooth out. Carefully pour over another 300ml of boiling water, then place the salmon fillets on top of the couscous, skin-side down.
- Finely grate over the lemon zest and squeeze over the juice.
- Cover the pan with a lid or tin foil, and cook on a low heat for 12 to 15 minutes, or until the couscous has fluffed up and the salmon is just cooked.
- Top each salmon fillet with 1 tablespoon of yoghurt, drizzle with extra virgin olive oil and season with salt and pepper.
- Roughly tear and scatter over the basil leaves, then place the pan in the middle of the table and enjoy.
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