How to Make: Pan Fried Salmon with Mediterranean Couscous and Cucumber Salad
Contributed by: @Dominiquetrilli
Pan Fried Salmon with Mediterranean Couscous and Cucumber Salad is a simple and easy recipe that's deliciously well-balanced and definitely great for a light lunch or dinner, super easy and just takes a lot of chopping, so get your knife out!
The Mediterranean couscous is great alongside all types of protein like chicken, lamb even beef, or you could just have it on its own! For this dish, I feel it pairs well with the salmon and tangy cucumber salad. If you can't find any of my listed vegetables, just finely chop whatever you have in the fridge!
Here's what you'll need for a tasty meal that serves 2:
2 x 120g salmon fillets
1-2 tablespoons vegetable oil
Salt and pepper to taste
125g dry couscous
1 small zucchini/courgette finely chopped (around 6 tablespoons)
1/2 medium carrot finely chopped (around 4 tablespoons)
5 button mushrooms finely chopped
1/2 medium red onion finely chopped
1/2 red bell pepper finely chopped
1/2 orange bell pepper finely chopped
1/4 medium white onion finely chopped
3 cloves of garlic finely chopped
3 tablespoons of finely chopped parsley
1/2 teaspoon dried cumin
2 teaspoon smoked paprika (you can use normal paprika)
1/2 teaspoon chilli powder
1/2 teaspoon dried rosemary (thyme or tarragon can be used instead of rosemary)
2 tablespoon extra virgin olive oil
Salt and pepper to taste
3 inches of cucumber finely chopped
1 ripe tomato finely chopped and de-seeded (remove the seeds)
1/4 red onion finely chopped
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
salt and pepper to taste
Firstly, put the kettle on to boil.
1. In a bowl, mix together all the cucumber salad, cover and leave to marinate in the fridge. Be sure to taste for seasoning.
2. Pat the salmon fillets completely dry and season generously with salt and pepper.
3. Heat a nonstick frying pan with vegetable oil on medium/high heat.
4. Place the salmon skin side down into the hot pan, press down on the flesh to ensure the salmon skin is touching the pan completely. Leave to fry and do not move the fish!
5. Allow the fish to cook skin side down for around 4-5 minutes, you want to cook the fish on the skin side for 90% of the cooking time. This makes for delicious crispy skin and perfectly cooked fish.
6. Pay attention to the sides of the fish, when it starts to turn white, flip the fish over, cook for 2 minutes and remove from the pan.
7. Set aside on a plate to rest.
*Depending on how you like your fish, cook for longer by flipping on either side for a few more minutes*
8. In a large bowl, add your couscous, pinch of salt and pepper, a pinch of paprika and enough water to just cover the couscous. About an inch or so above the couscous.
9. Cover tightly with cling film and set aside.
10. In the same pan used to fry the salmon, simply wipe off any leftover bits of fish or burnt pepper from the pan with a paper towel. No need to wash, this is extra flavour!
11. Add in 1 tablespoon of olive oil and turn the pan on high heat.
12. Add in your carrots and season lightly with salt, stirring well.
13. When the carrots are half way cooked, add in both your red and white onions as well as the mushrooms and garlic, season lightly again.
14. Add in the zucchini and stir well, ensuring the heat is on high so the vegetables can cook quickly.
15. Add in the peppers and stir well until all the vegetables are tender.
16. Lastly, add in some olive oil (if you feel the vegetables look dry) as well as the herbs and spices.
17. Mix well on high heat to toast the spices, turn off the heat.
17. By now your couscous should have soaked up all the liquid, add in your cooked vegetables, chopped fresh parsley and stir well. You can use a fork but I like to dive in and use my (clean) hands.
19. Now it's done! Plate up the couscous and serve with your pan fried salmon and chilled cucumber salad, Enjoy!
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