Salmon with citrus cous cous – Easy, quick and tasty as!
Ingredients:
2x 150gm salmon fish fillets – scaled with skin left on
1x packet “Ainsley Herriot’s – Citrus Kick Cous Cous”
Green or Red Curry Paste
Salad of some description
Make 4x incisions (about 1/2 thickness of fillet deep) on each salmon
fillet (skin side) rub 1-2 tsp of curry paste in to this and all over the
salmon, put in fridge for 30minutues to 1 hour.
In non stick pan stick the fillets under a grill skin side up on a medium
high heat, while they cook (depending on thickness) prepare cous cous as
per instructions.
Stick cous cous on plate, shove fillets on top and toss some salad around
the side. (Peel the skin from the fish if its cooked to perfection it will
just peel away).
Serve with a decent white wine (
http://www.bugga.net/2006/04/06/margaret-river-watershed-sauvignon-blanc-2005/
)
Tasty and healthy as!
M