Roasted Salmon with Lemon & Thyme Couscous
To celebrate the announcement of our 2017 “Discover Tasmania” Food & Wine Experience, I thought we’d share with you this simply elegant and easy to prepare Tasmanian salmon dish! I tell my classes that “the fresher the fish…the better the dish” so for a dish this simple, you need to let the salmon speak for itself, so seek out the freshest that you can find. Enjoy!
Roasted Salmon Fillets with Lemon & Thyme Couscous
8 x 250g fresh salmon fillets, skin on (if preferred)
Extra virgin olive oil, to coat
Sea salt and freshly ground black pepper
120ml (1/2 cup) soy sauce
2.5cm (1 inch) piece of fresh ginger, peeled and finely shredded
Lemon zest shreds, to garnish
- Gently simmer soy sauce & ginger in a small saucepan for 5-10 minutes to allow to infuse. Set aside.
- Preheat oven to 200C. Line a baking tray with baking paper.
- Brush oil on both sides of the salmon fillets and season both sides generously with salt & pepper.
- Heat grill plate or heavy based frypan until very hot. Place salmon in the pan, skin side down, and cook for 2 minutes until nicely browned and skin is crispy.
- Transfer salmon to a baking tray, skin side up, and cook in oven for a further 4 to 5 minutes. Salmon will be just pin in the middle. Leave a couple of minutes longer for a more well done fillet.
- Remover salmon from over, cover with foil and allow to rest for a minute while preparing plates.
- Serve salmon on couscous, drizzle with ginger-infused soy sauce and garnish with lemon zest shreds before serving.
Lemon & Thyme Couscous
60g (3 tbsp) butter, diced
40ml (2 tbsp) extra virgin olive oil
1 small onion, finely chopped
4 cloves garlic, peeled and finely sliced
2 tbsp fresh thyme leaves, picked from stalks
500ml (2 cups) chicken stock
500g (2 cups) couscous
zest of one lemon, finely chopped
juice of one lemon
- Heat butter and oil in a large wok (or large saucepan) and saute onion and garlic over medium heat until just golden. Stir in thyme leaves and continue to starry for 1 minute, until aromatic.
- Add stock and bring to the boil. Remove from heat then slowly stir in couscous and chopped lemon zest until evenly combined and couscous is all moistened.
- Cover pan for about 10 minutes until couscous has steamed and softened.
- Remove cover from couscous and use a firm balloon whisk to separate grains and create a light and fluffy texture (or use a fork).
- Gently stir in lemon juice and season with salt & pepper, to taste.
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