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Baked salmon fruit and nut couscous
Course:
Main Course
Cuisine:
Mediterranean Inspired
Keyword:
couscous, salmon
Servings:
5
people
Author:
Steve Paris
This baked salmon couscous brings citrus flavors, berries, nuts, and salmon together into a fragrant synchronised package.
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Ingredients
350
g
couscous
750
g
salmon fillets
150g per person
200
ml
chicken stock
200
ml
water
100
g
dried cranberries
100
g
pine nuts
1
tsp
five spice
1
stick
of cinnamon
60
g
butter
1/4
cup
chopped parsley
1
grated rind of an orange
1
Tbsp
freshly squeezed orange juice
1
tsp
freshly ground black pepper
1/2
tsp
salt
Instructions
Preheat the oven to 200 degC.
Combine the dried cranberries, couscous, Five Spice, and cinnamon stick in a large bowl.
Bring the chicken stock and water to a boil and pour over the couscous mixture. Dot with 10 g butter.
Cover the bowl with plastic wrap and let sit for 10 minutes.
Remove the plastic wrap and fluff up the couscous mixture with a fork, removing the cinnamon stick.
Toast the pine nuts until just starting to brown.
Add the pine nuts and parsley to the couscous mixture and gently combine.
Prepare 5 pieces of aluminium foil.
Spread some couscous mixture on each piece of foil.
Top with a salmon fillet.
Sprinkle some orange zest, orange juice, salt and freshly ground black pepper on to the salmon fillets.
Dot butter around each package (10g each)
Seal the aluminium foil parcels, not tightly, leaving some air space in each one.
Bake the foil parcels in the oven for 15 to 20 minutes. Check at 15 minutes, especially if you like "medium rare" salmon.
Notes
Serve in the foil packages, accompanied by a salad.
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