A healthy meal that can be made in just 20 minutes.
Ingredients
Salmon
- 2 salmon fillets
- 1 tsp white pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp sea salt
Couscous
- 230 g couscous
- 1 tblsp olive oil
- juice of 1/2 a lemon
- a good handful of basil (roughly chopped)
- 1 punnet of cherry tomatoes (sliced in half)
- sea salt and ground black pepper to season
Tomato salsa
- 1 punnet of cherry tomatoes (sliced in half)
- 1/2 red onion (finely chopped)
- a small handful of coriander
- juice of 1/2 lime
- 1 tblsp extra virgin olive oil
Method
- Mix the spices for the topping together and layout in a thin layer on a large plate.
- Place the salmon fillets flesh side down pressing to ensure a good coating of seasoning. Place under a hot grill and cook for approximately 7–8 minutes.
- The salmon changes to a lighter shade of pink when it is cooked. Serve with steamed veggies for a really tasty dish.
- Couscous
- Add the couscous to a bowl and top with boiling water. Cover with clingfilm and allow to sit for 3-5 minutes or until the water has been absorbed.
- Fluff up with a fork and stir through the olive oil, lemon juice, basil and cherry tomatoes.
- Season with sea salt and ground black pepper.
- Tomato Salsa
- Mix all the ingredients for the salsa together in a bowl and serve straight away.
Donal's tip: To avoid wasting spices, place spices on a plate and season the salmon there. Can be easily transformed into a quick lunchbox dish, wait till the salmon has cooled and flake with a fork, mix with the couscous and pop in a lunchbox.
You can make the cajun spice mix in a big batch and it will hold for a few months in an air tight jar for use on meat and fish dishes.
