Jamie's Dinners
By Jamie Oliver
20 mins
Super easy
serves 1
About the recipe
This super-fresh salmon and couscous salad is a tasty, wholesome and quick dinner.
Recipe From
Ingredients
75g couscous
1 small courgette
1 handful of asparagus
1 fresh red chilli
2 ripe tomatoes
a few sprigs of fresh coriander
1 x 120g salmon fillet, skin on, scaled, pin-boned, from sustainable sources
extra virgin olive oil
½ a lemon
1 tablespoon fat-free natural yoghurt
Method
- Pop the couscous into a bowl, just cover with boiling water, put a plate on top and leave for 10 minutes to do its thing.
- Slice the courgette into batons, snap the woody ends from the asparagus and deseed and finely chop the chilli.
- Roughly chop the tomatoes, then pick and roughly chop the coriander leaves, discarding the stalks.
- Slice the salmon into finger-sized strips, drizzle with olive oil, then season with pepper and a small pinch of sea salt.
- Heat a small non-stick frying pan over a medium heat, add the salmon, then scatter over the courgette and chilli. Cook for 2 minutes, turning the salmon halfway.
- Stir the tomatoes, lemon juice, 1 tablespoon of oil and the chopped coriander into the couscous, then season to taste with salt and black pepper.
- Carefully remove the salmon strips to a plate, then add the couscous to the veg left in the pan. Toss and mix together, then place the salmon strips on top of the couscous. Cover with a lid or some tin foil and place back on a high heat for 1 final minute, or until the fish is beautifully cooked.
- To serve, slide everything onto a plate, spoon over the yoghurt, then tuck in.
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