EDWARD ENTERTAINS
BLACKENED SALMON, SPICED COUSCOUS SALAD, CITRUS YOGHURT DRESSING
Serves 4
People are always looking for a way to liven up salmon, well look no further!
RECIPE
Blackened Salmon:
* 4 salmon fillets
* 2 level teaspoons Cajun spice *1 tablespoon chopped fresh mixed herbs (parsley, mint, thyme, oregano)
*1 tablespoon oil
* Zest of 1 lime
* 2 whole chillies-chopped roughly (optional)
* 1/2 lemon-cut into wedges
Spiced Couscous Salad:
* 7oz/200g couscous * Approximately 14 floz/400ml boiling water
* 3oz/75g sultanas/currants
* 1 small courgette-grated
* 1 small carrot-grated
* 16 cherry tomatoes-halved
* 4 stem spring onions/scallions-chopped
* 3oz/75g dried apricots-diced * 2oz/50g chopped walnuts * Zest & juice of 1 lemon
* 1/2 teaspoon chilli flakes
* 1/2 teaspoon ground cumin * 3 tablespoons oil
* 2 tablespoons chopped mint
Citrus Yoghurt Dressing:
* 8floz/225ml natural yoghurt * 1 tablespoon freshly chopped mint
* Juice of 1 lime
* Cracked black pepper
METHOD
Blackened salmon: In a small bowl mix together the Cajun spice, chopped mixed herbs and the oil. Add in the lime zest and the salmon fillets and mix well.
If time allows, leave the salmon to marinate in the fridge for 20 minutes.
Preheat the oven to 190C/375F/ Gas Mark 5.
Line a baking tray with some parchment paper.
Heat a large pan with a little oil and pan fry the salmon flesh side down for 2-3 minutes to give the flesh a nice ‘blackened’ effect.
Remove the salmon from the pan and place on the lined baking tray. Sprinkle the tray with some roughly chopped chillies and lemon wedges and bake in the oven for approximately a further 15 minutes until the salmon feels firm to the touch.
Spiced Couscous Salad: Place the couscous into a large mixing bowl and cover with boiling water.
Leave to stand for 10 minutes and then fluff it up with a fork. Allow the couscous to cool down at this stage for approximately 20-30 minutes.
Add in all remaining ingredients and mix well.
Season lightly with salt and black pepper as required.
Store in the fridge until required.
Citrus Yoghurt Dressing: In a small mixing bowl mix together the yoghurt, lime juice, freshly chopped mint and the black pepper. Store in the fridge until required.
Assembly:
Place the couscous onto a large serving plate and neatly arrange the salmon on top. Drizzle generously with the citrus yoghurt dressing and serve immediately.