Lemon Salmon with cous cous. Sprinkle with salt, pepper, and dill. Stir through the lemon zest, juice, almonds and coriander with a fork, gently breaking apart any clumps of couscous. Mix the olive oil, lemon zest, Moroccan spice mix and honey, then spread over the salmon.
This lemon and herb salmon looks so beautiful and yummy, even picky eaters will have a hard time saying no to this recipe! Put the couscous into a bowl and stir in the stock and oil. Put lemon slices and rosemary leaves on Salmon. You can cook Lemon Salmon with cous cous using 10 ingredients and 11 steps. Here is how you cook that.
Ingredients of Lemon Salmon with cous cous
- You need 2 of salmon.
- You need 1 of lemon.
- Prepare 2 tsp of black pepper.
- It’s 2 tsp of thyme.
- You need 1 tsp of coriander.
- It’s 1/4 of chilli pepper – optional.
- You need 2 of portions of cous cous (Mexican flavoured is best).
- You need 2 of carrots.
- It’s 1/3 of cucumber.
- It’s 1/2 cup of mixed parsley and chives.
Meanwhile, put the couscous in a large bowl. Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Carefully remove the salmon strips to a plate, then add the couscous to the veg left in the pan.
Lemon Salmon with cous cous instructions
- Pre heat oven to 180°F.
- Place both pieces of salmon onto a piece of foil large enough to close into a dome.
- Squeeze the whole lemon onto the salmon and grate the rine ontop as well.
- Sprinkle over the coriander, thyme and black pepper.
- You can add a small dash of chilli peppers here for extra flavour if you wish.
- Place into oven for approximately 25 minutes.
- Whilst the salmon is cooking, cut up your cucumber, carrots, parsley and chive into tiny pieces and mix in with cous cous.
- Add the sweetcorn at the last minute.
- Once the salmon is cooked, take out of oven and dish up the cous cous.
- Place the cooked salmon ontop of the cous cous and then pour the lemon juice from the foil all over the meal – this will give it a fresh taste and calm the flavours down.
- Sit down and enjoy :).
Toss and mix together, then place the salmon strips on top of the couscous. Rich salmon fillets are generously coated with a fragrant Moroccan spice blend then pan seared to perfection, then they are covered with a bright and creamy lemon and cilantro sauce. Serve with roasted veggies and couscous for a perfect meal! I didn't really have leftover salmon, so I poached a chunk in chicken broth and water to cover with added onion, lemon, parsley, dill, bay leaf, thyme, S&P. Was delish, and I used some liquid for ½ the couscous liquid.