Crispy skin salmon with pearl couscous salad

METHOD

Step 1

Bring a pot of salted water to boil and cook couscous as per packet instructions. Once cooled, transfer to a large bowl and combine with rocket, spring onions, feta, pomegranate seeds, hazelnuts, parsley, dill and lemon zest.

Step 2

For the dressing, mix olive oil and lemon juice, then season with salt and pepper. Drizzle over the salad and gently toss to combine.

Step 3

Pat salmon skin with a paper towel until dry. If time permits, refrigerate for up to 1 hour (covered). Lightly coat salmon fillets with 1 teaspoon of olive oil, then season with salt and pepper. Heat another 3 teaspoons of olive oil in a pan over medium-high. Once hot, place salmon skin-side down and use a spatula to press for 10 seconds so the skin is pushed against the pan. Cook for 7 minutes, then flip and cook for another 1-2 minutes, or until cooked.

Step 4

Divide salad between two plates and rest salmon on top (skin-side up).

Ingredients:

Salad
120g pearl couscous
50g rocket
2 spring onions, finely sliced
60g feta, crumbled
30g pomegranate seeds
30g hazelnuts, roughly chopped
2 tsp parsley, finely chopped
2 tsp dill, roughly chopped
Zest of 1 lemon

Dressing
1 tbsp extra virgin olive oil
1 tsp lemon juice
Pinch of salt and cracked pepper

Salmon
2 x Tassal Salmon Fillets Skin On
4 tsp extra virgin olive oil
Pinch of salt and cracked pepper

Recipe credit – Made by Mandy