Salmon over tomato and scallion pearl couscous

• Non-stick frying pan
• Bowl
• Colander
• Pot

• 4 salmon fillets 180g each
• 4 tbsp of rapeseed oil
• Freshly ground black pepper
• Salt

Tomato and scallion pearl couscous

• 250g pearl couscous
• 2 wine tomatoes, diced
• ½ bunch of scallions, finely sliced
• 3 tbsp of lemon juice
• 2 garlic clove, minced
• 1 tbsp of smoked paprika
• 1 tsp of cajun seasoning
• 1 tbsp of caster sugar

Lemon sour cream

• 8 tbsp of sour cream
• 1 tbsp of lemon juice
• Freshly ground black pepper
• Salt

1. In a small bowl, stir together sour cream, lemon juice. Season with salt and pepper. Wrap in the cling film and pop in the fridge till needed.
2. Pour water into the pot and bring to the boil over medium-high heat. Add couscous and cook, occasionally stirring for 7-9 minutes or until al dente. Strain couscous and put into the bowl.
3. Add to the bowl scallion, tomatoes, lemon juice, garlic, smoked paprika, cajun seasoning, caster sugar and mix well. Set aside in a warm place.
4. Heat a rapeseed oil in a non-stick pan. Season the salmon fillets and place them skin-side down on the pan. Cook over medium-high heat for around 4 minutes, or until the skin is crisp and golden. Turn the salmon and cook for further 3 minutes or until the fish starts to flake easily. Time will be depending on the thickness of the salmon fillets. Remove from the heat and set aside in warm place for about 2 minutes to rest.
5. Divide couscous between plates, along with salmon. (Arrange the salmon fillets skin-side up to keep the skin crisp.) Drizzle a spoonful of sour lemon cream among the plate and enjoy!

Categories:
Fish and Seafood Hassle-Free Healthy

Tags:
Cajun seasoning Fish Pearl couscous Salmon Scallions Sour cream Spring onion Tomatoes

Seasons:
Spring Sumer