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© David Loftus
"Great kit makes cooking a pleasure."
salmon and couscous
main courses | serves 1Put your couscous in a bowl, then pour over just enough boiling water to cover it. Set aside for 3 minutes to allow the couscous to soak up the water. Slice the salmon widthways into finger-size strips, drizzle with olive oil, and season with salt and pepper. Heat a small non-stick frying pan and add the salmon strips on their side. Scatter over the courgette, asparagus tips and chilli and cook for 2 minutes, turning the salmon over halfway. Mix the tomatoes, lemon juice, 4 tablespoons of olive oil and the coriander into the couscous and season to taste. Remove the salmon strips to a plate and add the couscous to the veggies left in the pan. Mix together and then put the salmon strips back into the pan on top of the couscous, place a lid on and put back on a high heat for a minute. To serve, slide everything on to your plate and spoon over some crème fraîche. Quick and tasty!
• from Jamie's Dinners
ingredients
• 115g/4oz couscous
• 1 x 200g/7oz salmon fillet, skin on, scaled and pinboned
• extra virgin olive oil
• sea salt and freshly ground black pepper
• 1 small courgette, sliced into batons
• 1 small handful of asparagus tips
• 1 red chilli, deseeded and finely chopped
• 2 ripe tomatoes, roughly chopped
• juice of ½ a lemon
a small handful of fresh coriander, roughly chopped
• 1 tablespoon crème fraîche
• 1 x 200g/7oz salmon fillet, skin on, scaled and pinboned
• extra virgin olive oil
• sea salt and freshly ground black pepper
• 1 small courgette, sliced into batons
• 1 small handful of asparagus tips
• 1 red chilli, deseeded and finely chopped
• 2 ripe tomatoes, roughly chopped
• juice of ½ a lemon
a small handful of fresh coriander, roughly chopped
• 1 tablespoon crème fraîche
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Crème fraîche
This is fresh cream which is treated with a bacteria culture that thickens it and gives it a slightly sour taste. It is suitable for spooning, is widely used in French cookery and is becoming increasingly popular in Britain. It has a fat content of 39% and cannot be whipped. For a healthier alternative choose the half fat version.
Uses: Crème fraîche is ideal for serving with fruit and puddings, it can also be used for making salad dressings and dips. It can be used in cooking to add a creamy taste to curries, sauces and casseroles.
To store: Keep in the fridge for up to 5 days, once opened use within 3 days and consume by the use by date. It cannot be frozen.
Sour cream
This is a tangy cream made from fresh single cream. It has a thick texture and a mildly acidic taste. It is commercially soured by adding a culture - similar to that used in the production of yogurt. It has a fat content of 18% and cannot be whipped.
Uses: It can be used in savoury dishes such as beef stroganoff and soups and as a base for savoury dips.
To store: Keep in the fridge for up to 5 days, once opened use within 3 days and consume by the use by date. It cannot be frozen.
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