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

(Serves 8)

8 x 250g fresh salmon fillets, skin on (if preferred)

Extra virgin olive oil, to coat

Sea salt and freshly ground black pepper

Lemon juice

120ml (1/2 cup) soy sauce

2.5cm (1 inch) piece of fresh ginger, peeled and finely shredded

Lemon zest shreds, to garnish

  1. Gently simmer soy sauce & ginger in a small saucepan for 5-10 minutes to allow to infuse. Set aside.
  2. Preheat oven to 200C. Line a baking tray with baking paper.
  3. Brush oil on both sides of the salmon fillets and season both sides generously with salt & pepper.
  4. 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.
  5. 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.
  6. Remover salmon from over, cover with foil and allow to rest for a minute while preparing plates.
  7. 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

  1. 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.
  2. 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.
  3. Cover pan for about 10 minutes until couscous has steamed and softened.
  4. Remove cover from couscous and use a firm balloon whisk to separate grains and create a light and fluffy texture (or use a fork).
  5. Gently stir in lemon juice and season with salt & pepper, to taste.

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