Couscous - amount to vary on number eating and hungriness!!
Small pieces of vegetable for stir frying (eg halved mange tout, chopped red pepper, baby sweetcorn)
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Choose a frying pan with a tight fitting (preferably glass) lid, sized appropriate to the number of covers to me cooked. If the pan is too big, the salmon will not be infused with the flavours, if too small will cause the fish to steam or boil.
Heat a little oil in the pan, season the fish and brown.
Whilst the fish is browning, squeeze the juice from the fruits, retaining a little of the pith.
When the fish is browned (after just a minute or so on each side), add the juice and cover. Bring to the boil then cover and reduce to a simmer.
Whilst the fish poaches ..... fry the couscous in butter in a large saucepan, carefully add boiling water and cook through,
Stir fry the chopped vegetable in a separate pan - season them with soy sauce (preferably Japanese). When cook, fold into the now cooked couscous.
Remove the salmon from the pan and keep warm (not hot!).
Rapidly reduce the poaching liquor - this can continue whilst plating up - add a little of the reduction to the plated salmon and couscous.