Crispy Skin Salmon with Salsa Verde and Pearl Couscous

Crispy Skin Salmon with Salsa Verde and Pearl Couscous

Ready in 20 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, September 27, 2015.
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Crispy skin Salmon with vegetable coucous toss

Ingredients

PEARL COUSCOUS AND SALSA VERDE

  • 1/4 cup pearl couscous
  • 1/2 head broccoli, florets and stalk finely diced
  • 1/2 capsicum, finely diced
  • 1 tablespoon finely diced red onion
  • 1 tablespoon salsa verde

SALMON

  • 150g salmon fillet

Steps

  1. a small pot of salted water to the boil.
  2. Cook pearl couscous in pot of boiling water for 5 minutes then add broccoli and cook a further 1 minute until al dente (just tender). Drain well and toss with a drizzle of extra-virgin olive oil to avoid sticking.
  3. Heat a drizzle of oil in a small, non-stick, fry-pan on medium to high heat. Pat salmon dry with paper towels and remove any remaining scales or pin-bones. Season with salt on both sides. Cook salmon, skin-side-down, for about 3 minutes until skin is brown and crispy. Flip salmon over and cook for a further 1–2 minutes until just cooked through. Salmon is best cooked medium.
  4. Toss pearl couscous with capsicum, onion and salsa verde. Season to taste with salt and pepper.
  5. Place pearl couscous on a plate, top with salmon (served skinside- up) and drizzle a little extra salsa verde on top, if desired.

Nutritional Information

Energy 2605 kj
623 kcal
Protein 42.5g
Carbohydrate 35.9g
Fat 33.6g