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Baked Salmon with Creamy Israeli Couscous

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



  1. 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.
  2. Cover with aluminium foil, place in oven and cook for 12 minutes.
  3. 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.


Serves 4.

Recipe adapted from donnahay.com.au.