fish

salmon and couscous

servings
1

method

Put 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 chili 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

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tried this recipe or a similar one? share your tips...

1. by lizestrada on Thu 19 Aug 2010 @ 18:09

I love Jamie's recipies ....they are easy and SO yummy....last night i made the crunchy garlic chicken (on the oven) and boy oh boy...it was fantastic! =)

2. by Cheryl on Fri 08 May 2009 @ 22:13

You can buy Creme Fraiche at Trader Joe's, Whole Foods and most gourmet and cheese shops in the US. I think my local Safeway, here in San Francisco, even has it.

3. by barbera on Tue 05 May 2009 @ 21:47

OK, this is confusing, because creme fraiche is french and you can probably only buy it in Europe, I guess. Sour cream is close but slightly different:

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 savory dishes such as beef stroganoff and soups and as a base for savory 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.

Good luck!

4. by Saira on Tue 28 Apr 2009 @ 13:46

I tried this recipe as I wanted something that required relatively few ingredients and that was quick to make. This served the purpose perfectly. The coucous was lsubtle and fresh and the lemon really added a spring-time lightness to it. The salmon and vegetables were simple but divine. I make the recipe with green beans instead of asparagrus tips as I couldn't get hold of them at short notice and I didn't use creme fraiche as I have been dieting but this was a delicious recipe nevertheless. I will be making it again in the next few days - thanks Jamie!

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