This is a favourite dish of mine. It’s not the prettiest to look at, but it’s packed full of flavour and is really healthy. It brings together a combination of my favourite bits and pieces – fish, celery, sweetcorn, mushrooms (the list goes on). It’s also a great dish for using up vegetables and salad bits that you might have left over in your fridge.
Whilst I love steamed fish (see my recipe here), nothing quite beats the taste of pan fried salmon. It’s not as healthy but it’s a beautiful way of cooking salmon, and brings out all of it’s juicy goodness.
Ingredients (serves 2)
2 fillets of salmon
100g couscous, plus 300ml vegetable stock
1 handful of mushrooms, quartered
1 tin sweetcorn, drained
1 stick of celery, chopped
Handful of cherry tomatoes
Quarter of a cucumber, sliced and quartered
1 handful of frozen peas
Salad dressing, salt and pepper for seasoning the salad.
1. Start with the couscous by placing 100g in a sieve, and gently rinsing with cold water. Please the couscous in a pan with 300ml vegetable stock. Bring to the boil and then simmer gently on the lowest setting possible, for 5-10 minutes.
2. Drizzle a frying pan or griddle pan with a splash of olive oil, on a very high heat so the pan is very hot. Place the salmon fillets skin down and instantly lower to a medium heat. If the salmon sticks, it means the pan wasn’t hot enough. Add the tomatoes and cook the salmon skin side down for 5 minutes, before turning over to sear the other side.
3. Remove the couscous from the heat but leave in the saucepan.
4. Gently boil the peas on a low heat for 2-3 minutes. Then drain the peas, add the sweet corn and mix into the couscous. Fluffing the couscous up.
5. Meanwhile in a large bowl add the salad leaves, celery, cucumber, and your own dressing. Season with salt and pepper and toss around lightly.
6. Serve the salad and couscous on a plate, add the salmon and drizzle the tomatoes on top.
Quick and easy, and super super yummy!