Fresh Tasmanian salmon pops with herby flavour in this simple recipe. Served on a bed of couscous with toasted almonds for a hint of crunch, it is perfect for your Easter menu.
How long will it take?
What’s the serving size?
What do I need?
4 x 150 g salmon fillets, skin on
1 tsp smoked paprika
1 tsp fennel seeds, lightly crushed
½ cup fresh chopped dill, plus extra to garnish
2 tbsp olive oil
Salt and freshly ground black pepper
For the Almond Couscous
1 tbsp olive oil
2 cloves garlic, minced
½ cup sliced almonds
½ tsp smoked paprika
1 ¼ cups water
1 cup couscous
1/3 cup flat leaf parsley leaves, chopped
Juice of half a lemon
How do I make it?
Preheat the oven to 180C.
Line a tray with baking paper, drizzle with a little olive oil and place the salmon on top, skin side down. Set aside.
In a bowl, combine the paprika, fennel seeds, zest from 1 lemon, juice from half a lemon, dill and olive oil. Add ½ tsp salt and ¼ teaspoon of pepper and stir to combine. Spoon the mixture on top of the salmon and set aside while you prepare the couscous.
Heat the oil in a large saucepan over medium heat. Add the garlic and almonds and, when golden brown, stir through the paprika.
Add water and bring to the boil. Remove the saucepan from the heat, add the couscous and a generous pinch of salt, and mix well. Cover with a lid and leave to absorb the liquid, about 5 minutes.
Use a fork to fluff the couscous and stir through the lemon juice and chopped parsley.
While the couscous is absorbing, bake the salmon in the oven for 8-10 minutes, or until cooked to your liking.
To serve, create a bed of couscous on a plate and place salmon on top. Garnish with dill and lemon on the side.