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