Pan fried crispy skin Salmon w/ Moroccan Couscous

Cook Time 20 minutes prep / 8 minutes cooking

Servings 4


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


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


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