BLACKENED SALMON, COUSCOUS AND LIME DRESSING
Salmon can be a little bland at times but with the help of these herbs and couscous it really gives it a great punch and of course it makes for a very healthy option
Serves 4
Ingredients
4 x 150g/5oz Salmon
For the blackening mix
5g dried thyme
5g dried ground rosemary
5g ground oregano
5g paprika
1tbsp garlic powder
1tbsp cumin seeds
1tbsp fine salt
For the lime dressing
110ml/4fl oz Greek yoghurt
1 lemon juice & zest
1 lime juice & zest
15ml olive oil
For the couscous
225g/8oz couscous
20g/1oz fresh coriander, chopped finely
Juice 7 zest of half a lemon
20ml extra virgin olive oil
20g/1oz diced cucumber
20g/1oz tomato pulp
Salt & pepper
Dressed rocket leaves for garnish
500ml/18fl oz boiling fish/vegetable stock
Method
Mix together the ingredients for the blackening spice. Mix together the ingredients for the lime dressing. Soak the couscous in enough boiling stock to cover it. Cover with cling film and leave in a warm place for 15 mins. Mix coriander, lemon juice & zest in olive oil. Add the cucumber & tomato pulp to the couscous and season.
Give the salmon a generous coating of blackening spice. Leave to sit for 10 mins and season. Seal the salmon on both sides in a hot pan and grill for 5 mins.
Put couscous in the centre of a large bowl. Place the salmon on top of the couscous and drizzle with lime dressing
Finally garnish the dish with fresh dressed rocket leaves
