Pan fried crispy skin Salmon w/ Moroccan Couscous
Cook Time 20 minutes prep / 8 minutes cooking
Servings 4
Ingredients
1 cup couscous
¼ cup toasted pine nuts
¼ cup chopped pistachios
¼ cup cranberries
1 pomegranate, seeds removed
1 red onion, finely diced
Juice and zest of 2 lemons
½ bunch coriander leaves, chopped
¼ bunch mint leaves, chopped
2tbs. extra virgin olive oil
4 x Tasmanian salmon fillets
Sea salt flakes
Method
Place couscous in a bowl and add 1 cup of boiling water. Cover and set aside for 5 minutes. Add the pinenuts, pistachios, cranberries, pomegranate seeds, onion, herbs, and season with salt, lemon juice and zest and 1tb 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 approx. 3 minutes until the skin is crispy and flip over. Cook further until the fish has just cooked through, approx. 2-4 minutes
To plate, place a generous spoonful of couscous on the plate, place the fillet of fish next to it and serve with a cheek of lemon