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Lemon Couscous with Salmon
Advance preparation is the key to this recipe so it's worth taking the time to prepare all of the ingredients and then when it's time to execute the dish, it will go Serves 3 3 No. 5oz(150g) salmon fillets, skinned & boned First take a heat proof bowl and add the juice & zest of one lemon, then add the olive oil and some seasoning, combine then put to one side. Next prepare the dry ingredients. Take the cucumber and using a speed-peeler remove the skin. Then half it length-ways, then half each piece length-ways again. Take each piece and remove all of the watery centre part that contains the seeds. Then chop into equal sized 1cm wide chunks then place them in a bowl with the walnuts, spring onions & peppadew peppers. Next add the couscous to the ingredients in the heatproof bowl and pour over most of the hot chicken stock, retaining about a ¼ of the stock for later: cover the bowl in tinfoil and allow the couscous to absorb the stock. When the stock is absorbed add the cucumber, walnuts, spring onions & peppadew peppers and gently combine together, then cover with the tin-foil again and keep warm while you prepare the salmon. Take a dry, ribbed non-stick griddle pan and place it on a moderate to high heat, meanwhile take your salmon fillets and season them on both sides. When the pan is very hot carefully place the salmon fillets in the pan and griddle them for 1-2 minutes on each side turning once, salmon is best served slightly pink in the middle; set aside. Next remove the foil from the couscous and taste it: add some more seasoning if required and if it's too dry add some more stock. Then add the fresh mint and gently combine. Then simply plate up your lemon couscous and top with one of the salmon fillets then serve.
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