The Freelancer’s Cookbook: Fried Garlic Salmon by Antony Johnston

Today’s recipe Fried Garlic Salmon with a Couscous and Feta Salad.

Fried Garlic Salmon with a Couscous and Feta Salad

Cooking time: 20-25 mins
Serves: 2


  • 2 x Salmon fillets, skin on
  • 1 x Sweet pepper, sliced
  • 4 x Shallots, sliced
  • 4 x Chestnut mushrooms, sliced
  • 6 x Vine cherry tomatoes, halved
  • 2 x Garlic cloves, finely chopped
  • 300g Precooked couscous
  • Bag mixed salad leaves
  • Lemon juice
  • 2 x Handfuls feta cheese cubes


  1. Heat a knob of butter in a frying pan on medium heat, season with a little salt and a few grinds of black pepper. When the butter is fully melted, add half the garlic.
  2. Slow fry the pepper, shallots, mushrooms, and tomatoes, placing them in the pan in that order, at 1 minute intervals.
  3. When the veg is all cooked — should be 8-10 minutes, so the tomatoes have been in for 4-5 mins — remove them from the pan and leave them to cool.
  4. In a saucepan, add 300ml of boiling water to the dry couscous. Cover it with a lid immediately, and leave it alone
  5. Season the salmon fillets with a squirt of lemon juice, a grind of black pepper, and the remaining garlic.
  6. Turn the frying pan heat to high, and add a dash of oil.
  7. Place the salmon in the frying pan, skin side down, and leave to fry for 4-5 mins (the precise time will depend on the thickness of your fillets — you want the skin to cook, but not to crisp up and burn).
  8. Turn off the frying pan heat, and turn the salmon fillets over, flesh side down. Leave them to cook in the oil’s residual heat for 2-3 mins.
  9. Time to start plating up! Cover the centre of each plate with a bed of mixed salad leaves (shred them if you like) and add the cooled cooked vegetables on top.
  10. Lay the cooked salmon, skin down, on the salad bed. Place the feta chunks around the salmon.
  11. By now the couscous should have absorbed all the water. Remove it from the pan with a spoon and place it in a ring around the salad bed.
  12. One last grind of black pepper over the whole plate, if you like
  13. Enjoy!


  • This works well with jasmine rice instead of couscous, if preferred.
  • You can also substitute onions for shallots, but they may need longer to fry and won’t be as sweet.
  • For a hint of Asian flavour, add a dash of your preferred soy sauce or shoyu to the pan oil before frying the salmon.

Leave a Reply