Herb Couscous with Salmon

Salmon is a regular in my kitchen. It's healthy, versatile and tasty. The fish quality is crucial to the outcome - this (wonderful and pricey) fresh salmon was so much better than any other that I ever had that I immediately forgot how expensive it had been. My often trips to the market are usually completed by my mum in law's supplies from a brilliant fisherman across the street from her place. I never choose exactly what I want and he always knows what to send. When the fish arrived, I've planned to make the salmon fillets for lunch, simply sautee in a little olive oil with couscous. So I went fishing for a different couscous recipe to go along my fish. Jamie's Dinners (that didn't have my attention for a long time) had this salmon with couscous that looked delicious. But then I didn't have most of the ingredients: no courgette or asparagus... Oh well, I've done it my way with what was available. It was served with a rocket salad with a hint of balsamic vinegar.

Herb Couscous with Salmon

Serves 2

2 fresh salmon fillets, boneless (about 200 grs each)
2 Tbsp olive oil
100 grs couscous
3 riped tomatoes, cubed
1/2 lemon juice
1 tsp oregano
1 garlic glove, finely chopped
1/2 cup fresh cilantro leaves, roughly chopped
salt and pepper to taste

In a bowl, put the couscous and add enough boiling water to cover. Set aside. Allow to hydrate for 5 minutes. In a thick-bottom saucepan, heat oil. Sautee salmon fillets for 2-3 minutes, each side. Add salt and pepper to taste. Remove from the pan to a heated plate. Add the tomatoes, the chopped garlic and the oregano, and let it sautee for a minute. Mix in the couscous (previously removed from the bowl with a fork), stirring to combine whilst adding the lemon juice. If necessary, add a pinch of salt. Remove from the heat, add chopped cilantro. Return salmon fillets to the saucepan, on top of the couscous. Cover for 2 minutes to allow flavours to seat together.



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