Thursday, June 2, 2011

Cumin & Orange Baked Salmon with Carrot & Sultana Cous Cous

I don't want to jinx it but we might just be saying hello to the start of our summer, and to celebrate I've decided a really refreshing light dinner is in order. The salmon in my fish shop looked too good to resist, so then I just had to decide what to do with the salmon that was light and tasty and not too heavy. As a result I came up with the orange fragrant salmon and decided that a light zingy cous cous would be a prefect accompaniment.

Serves 2


  • 2 fresh salmon darnes
  • 1 tsp of olive oil
  • 1 tbsp of cumin powder
  • Zest of an orange
  • Pepper

Cous cous

  • 75g cous cous
  • 110ml boiled water
  • Zest and juice of an orange
  • 3 tbsp of sultanas
  • 1 grated carrot
  • 3 tbsp chopped mint
  • Salt and Pepper
  • 2 tbsp of pine nuts


  1. Firstly, preheat an oven to 180 degrees.
  2. In a bowl combine the cumin, zest and oil
  3. Rub the oil mixture over the salmon
  4. Line a baking tray with parchment
  5. Place the salmon on the tray, sprinkle with black pepper and bake in the oven for 15 minutes
  6. Meanwhile to make the cous cous, in a shallow bowl add the cous cous and orange zest and juice
  7. Add the water and zest and juice and cover with a saucepan lid for 15 minutes
  8. Meanwhile, put the sultanas in a jug of hot water to plump them up
  9. Toast the pine nuts in the oven on baking tray
  10. Grate the carrot and chop the mint
  11. When all the liquid has been absorbed by the cous  cous add the drained sultanas, carrot, nuts and mint
  12. Mix well with a fork to separate the grains, and season with salt and pepper.

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