@samhollandfood Quick N Easy #3 – Pan Fried Salmon with Harissa Cous Cous
♬ Ain’t No Mountain High Enough – Marvin Gaye & Tammi Terrell
Pan Fried Salmon with Harissa Cous Cous
Delicious and healthy this is one of my favourite recipes from my Quick N Easy series.
Servings: 4 people
Ingredients
- 200 g cous cous
- 400 ml veg stock
- 2 bell peppers preferably red and yellow
- 1 courgette
- 1 tsp of harissa paste
- 1 lemon
- 4 fillets of salmon
- 200 g yoghurt
- 1 clove of garlic
- Handful of fresh mint
Instructions
- Bring your veg stock up to the boil, pour it over the cous cous and wrap in clingfilm and set aside.
- Chop your peppers and courgette and sauté in a frying pan for 4 minutes and set aside.
- Finely chop your mint and mince your garlic and add it to your yoghurt. Taste and season with salt and pepper and set aside.
- Pat your salmon dry with kitchen paper and season with salt.
- Place skin side down in a cold non stick frying pan with vegetable oil and place on a medium heat. Once the salmon has crispy skin and is cooked most of the way through. Flip the salmon and add in a knob of butter and a squeeze of lemon juice and let the residual heat from the pan finish cooking the salmon.
- Fluff up the cous cous with a fork and add your sautéed vegetables, harissa paste and a squeeze of lemon juice. Taste and season with salt and pepper.
- Place a generous portion of the cous cous in the middle of the plate followed by the salmon fillet and serve the garlic and mint yoghurt on the side.
- Enjoy!
