Steamed Salmon and Couscous
2 red onions, finely chopped
1 red pepper, deseeded and finely chopped
1 fresh red chilli, deseeded and finely chopped
½ a bunch of basil
1 t fennel seeds
1 bay leaf
200g cherry tomatoes, halved
Salt & pepper
4 x 180g boneless salmon portions
Extra virgin olive oil
4 T natural yoghurt (unsweetened)
- Pick the basil leaves and finely chop the stalks. Heat 1 t of olive oil in a large, deep frying pan over a medium heat, add the basil stalks, red onion, pepper and chilli, and cook gently for 5 minutes or until the vegetables are soft.
- Pound the fennel seeds in a pestle and mortar until fine, then add to the pan with the bay leaf.
- Place the couscous into a bowl with a pinch of salt and pour over 300ml of boiling water.
- Halve the cherry tomatoes and add to the pan with the softened vegetables. Season and stir, then shake the pan so the vegetables are in one layer.
- Drizzle the salmon with extra virgin olive oil and season with sea salt and black pepper.
- Tip the couscous over the vegetables and smooth out. Carefully pour over another 300ml of boiling water, then place the salmon fillets on top of the couscous, skin-side down. Finely grate over the lemon zest and squeeze over the juice.
- Cover the pan with a lid or tin foil, and cook on a low heat for 15 to 18 minutes, or until the couscous has fluffed up and the salmon is just cooked.
- Top the salmon with the yoghurt, drizzle with extra virgin olive oil and season with salt and pepper. Roughly tear and scatter over the basil leaves, then place the pan in the middle of the table and enjoy.
Recipe adapted from jamieoliver.com.