Pan Fried Salmon with Couscous Salad and Tahini Sauce

 

Serves 2

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Quick and easy dish to prepare with fresh simple flavours 

 Served with Tahini Sauce

 

 

 

 

 

Ingredients

 

• 2 Salmon Fillets (we chose Atlantic sock-eyed salmon)

• 2 tablespoons olive oil

• Fresh sea salt

• Freshly ground black pepper

 

 

For the Couscous Salad

 

• 140g couscous

• Half a cucumber, diced into small cubes

• Seeds from one Pomegranate

• Handful of flat leaf parsley, chopped

• Seasoning

 

 

For the Tahini Sauce 

(follow the link)

 

 

 

 

 

Method

 

1. Measure out the couscous into a deep bowl and cover generously with boiling water and leave for up to ten minutes, and fluff with a sharp knife or use a fork.   Set aside
    

2. Chop the cucumber and place into a separate container together with the chopped parsley and all the seeds from the Pomegranate and set aside.
    

3. Add some seasoning to the couscous, stir thoroughly and then add the remaining ingredients and mix well.

4. Put some oil into a frying pan (non stick works best) and then place the fish, flesh side down for 2 minutes and meanwhile season the skins well.
    

5. Now flip the fillets and cook for a further 3 minutes or so until the flesh is opaque.   You can stop the cooking before this is achieved, place a lid on the pan and leave to rest for five minutes or so.   The skins will be gloriously crispy and are so good to eat!
    

6. Meantime, steam your favourite green veg - we chose sugar snap peas - no more than 2 minutes in boiling water, drain and serve onto plates together with the fillets of salmon.
    

7. Take the plates to the table and serve with the Couscous Salad and with the Tahini Sauce on the side.