Baked Salmon with Creamy Israeli Couscous
2 T olive oil
4 cloves garlic, thinly sliced
1 medium onion, thinly sliced
Salt and pepper
1 C Israeli (pearl) couscous
200g crème fraiche or sour cream
1½ C boiling water
1 T wholegrain mustard
1 T lemon zest, finely grated
4 X 180g boneless salmon portions
Basil, finely grated parmesan and extra virgin olive oil to serve
- Preheat oven to 220°C. Heat the oil in a large shallow, flameproof, ovenproof saucepan or roasting tray over high heat. Add the garlic and cook for 30 seconds or until crisp. Remove with a slotted spoon and set aside. Add the onion, salt and pepper to the same pan and cook for 2 minutes or until softened. Add the couscous, crème fraîche, water, mustard and lemon rind and bring to the boil.
- Cover with aluminium foil, place in oven and cook for 12 minutes.
- Season salmon portions. Remove the foil from the couscous and top with the salmon, skin-side up. Return to the oven, uncovered, for 10 minutes or until salmon is just cooked through. Serve with crispy garlic, basil, parmesan and olive oil.
Recipe adapted from donnahay.com.au.