Fish · FIRST EDITION
Salmon with pea & lemon couscous
Golden salmon and fluffy couscous with sweet peas and lemon.
25 minutes · Serves 2
A richer finish, a few extra ingredients or a more generous spread.
If salmon and rice is your regular choice, quick couscous offers a softer, lighter-textured base.
Here’s how.
- 1
Start the couscous
Cover couscous and half the salt with measured boiling water, or the packet ratio. Cover for 5 minutes. Simmer peas separately for 3–4 minutes, then drain.
- 2
Cook the salmon
Pat salmon dry and season with remaining salt. Heat oil in a non-stick pan over medium heat. Cook for 4–6 minutes per side, depending on thickness, until the centre reaches 63°C / 145°F.
- 3
Let it settle
Take the pan off the heat and leave the cooked salmon for 1 minute while you finish the couscous.
- 4
Dress the grains
Fluff couscous with a fork. Fold in peas, parsley, lemon zest and half the juice. Serve with salmon and the remaining lemon in wedges.
Use a fish slice to turn the salmon gently once its first side has formed a crust.
First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.