serves
4
prep
15 hours
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
hours
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 cup dried couscous
- 1 cup boiling water
- ¼ cup toasted pinenuts
- ¼ cup chopped pistachios
- ¼ cup cranberries
- 1 pomegranate, seeds removed
- 1 red onion, finely diced
- ½ bunch coriander, leaves picked and chopped
- ¼ bunch mint, leaves picked and chopped
- Juice and zest of 2 lemons, plus extra wedges to serve
- 2 tbsp extra virgin olive oil
- 4 Tasmanian salmon fillets
- Sea salt flakes
Instructions
- Place couscous in a bowl and add 1 cup of boiling water. Cover and set aside for 5 minutes. Next, add the pinenuts, pistachios, cranberries, pomegranate seeds, onion, herbs and season with salt, lemon juice and zest and 1 tbsp of oil. Set aside
- Heat a non-stick fry pan with the remaining oil. Season the fish and place into the hot pan skin side down. Cook for approximately 3 minutes until the skin is crispy then flip over. Cook further until the fish has just cooked through, approximately 2-4 minutes.
- To plate, place a generous spoonful of couscous on a plate, place a fillet of fish next to it and serve with a cheek or wedge of lemon.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
