Salmon and Couscous with Pea Smash

Salmon and Couscous with Pea Smash

Ready in 30 minutes Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, November 12, 2017.

Alternatively, cook salmon on BBQ grill. Cook salmon for 3 minutes, skinside- down, flip and cook for a further 2 for medium-rare or until cooked to your liking.


Ingredients

Salmon and Couscous

  • 150g salmon fillet
  • ¼ teaspoon salmon rub
  • ¼ cup vegetable stock
  • ¼ cup couscous
  • ½ bunch baby carrots, ends trimmed and sliced 0.5cm
  • Zest and juice of ½ lemon
  • 1 tablespoon picked mint leaves

Pea Smash

  • ½ cup frozen peas
  • 1-2 tablespoons mayonnaise

Cos Wedge

  • 1 teaspoon vinegar (e.g. red wine, white wine, cider)
  • 1 teaspoon olive oil
  • 1 teaspoon mustard (e.g. Dijon, wholegrain)
  • ¼ cos lettuce, cut lengthways into a wedge

To Serve

  • 1 tablespoon picked mint leaves

Steps

  1. Bring a small pot of salted water to the boil. Preheat BBQ grill or hot plate to high (if using). Pat salmon dry with paper towels and remove any remaining pin bones. Season with salt and sprinkle over salmon rub. Set aside to marinate.
  2. Cook peas in a pot of boiling water for about 3 minutes, until bright green and tender. Drain and run under cold water until cool. Drain again and return to pot with mayonnaise and mash until smooth. Season and set aside.
  3. Bring stock to the boil in a small pot on high heat. Once it boils, turn off heat, add couscous, sliced carrots and a pinch of salt, stir, cover and leave for 5 minutes. Fluff up grains with a fork. Add lemon zest and juice, mint and a drizzle of olive oil and season to taste.
  4. While couscous steams, prepare salmon. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook salmon skin-side-down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes (depending on thickness) for medium-rare, or until cooked to your liking.
  5. Combine vinegar, olive oil and mustard in a small bowl. Add cos wedge to bowl and lightly toss to coat.
  6. To serve, spoon couscous onto a plate. Top with salmon and cos wedge and dollop over pea smash. Garnish with mint.

Nutritional Information

Energy 2959 kj
707 kcal
Protein 40.6g
Carbohydrate 37.2g
Fat 43.0g