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
- 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
- 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.
- Slow fry the pepper, shallots, mushrooms, and tomatoes, placing them in the pan in that order, at 1 minute intervals.
- 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.
- In a saucepan, add 300ml of boiling water to the dry couscous. Cover it with a lid immediately, and leave it alone
- Season the salmon fillets with a squirt of lemon juice, a grind of black pepper, and the remaining garlic.
- Turn the frying pan heat to high, and add a dash of oil.
- 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).
- 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.
- 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.
- Lay the cooked salmon, skin down, on the salad bed. Place the feta chunks around the salmon.
- 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.
- One last grind of black pepper over the whole plate, if you like
- 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.