Seared Salmon with Pearl Couscous Salad

METHOD

Step 1

Add couscous to a saucepan of boiling water and cook for 8-10 minutes until tender. Drain well under cold water.

Step 2

For the dressing, combine oil, lemon juice, vinegar and seasonings. Whisk well and set aside.

Step 3

Place the cooled couscous in a large mixing bowl. Add almonds, feta, pomegranate and coriander leaves. Toss gently, add ? of the prepared dressing and spoon into a serving dish.

Step 4

Preheat a frying pan to medium heat. Add salmon portions and cook for 7 minutes or until golden. Turn salmon and cook for a further 6-7 minutes until cooked through.

Step 5

Serve salmon portions on the couscous salad. Drizzle with remaining dressing, and garnish with extra coriander and lemon.

Ingredients:

1 cup pearl couscous      

⅓ cup slivered almonds, toasted 

40g feta, crumbled 

2 tbsp pomegranate seeds 

¼ cup coriander leaves, chopped  

4 portions (approx. 600g) TASSAL Tassie Salmon, skin-off 

Lemon wedges and coriander leaves, for serving 

Dressing: 

2 tbsp olive oil 

1 tbsp lemon juice 

2 tsp red wine vinegar 

Sea salt & freshly ground black pepper 

Tips: 

Don’t have pomegranate, use dried cranberries instead. 

Substitute the almonds for pinenuts if you prefer. Or even some pistachios.