Crisp-skin salmon with Moroccan couscous

This delicious dinner with crisp-skinned fish and pistachio-studded couscous is ready in less than 30 minutes.

Pan-fried crisp skin salmon with Moroccan couscous. Credit: Everyday Gourmet with Justine Schofield

• serves

  4

• prep

  15 hours

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 1 cup dried couscous
• 1 cup boiling water
• ¼ cup toasted pinenuts
• ¼ cup chopped pistachios
• ¼ cup cranberries
• 1 pomegranate, seeds removed
• 1 red onion, finely diced
• ½ bunch coriander, leaves picked and chopped
• ¼ bunch mint, leaves picked and chopped
• Juice and zest of 2 lemons, plus extra wedges to serve
• 2 tbsp extra virgin olive oil
• 4 Tasmanian salmon fillets
• Sea salt flakes

Instructions

1. Place couscous in a bowl and add 1 cup of boiling water. Cover and set aside for 5 minutes. Next, add the pinenuts, pistachios, cranberries, pomegranate seeds, onion, herbs and season with salt, lemon juice and zest and 1 tbsp of oil. Set aside
2. Heat a non-stick fry pan with the remaining oil. Season the fish and place into the hot pan skin side down. Cook for approximately 3 minutes until the skin is crispy then flip over. Cook further until the fish has just cooked through, approximately 2-4 minutes.
3. To plate, place a generous spoonful of couscous on a plate, place a fillet of fish next to it and serve with a cheek or wedge of lemon.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.