ingredients

 

2 4 6 8 Servings

• 2 salmon steaks

• 0.5 lemon

• 1 orange

• 0.5 bunch fresh tarragon

• 100 grams moroccan flavoured couscous

• 1 tablespoon runny honey

• 0.5 teaspoon garam masala

• 1 tablespoon olive oil

implements

 

for cooking 2 servings

• griddle pan

• large mixing bowl

• grater

• citrus juicer

instructions

 

1. Prepare the couscous according to the instructions on the pack.

2. Cut the orange in half and squeeze the juice from both halves. Pour into the mixing bowl.

3. Squeeze the juice from of ½ the lemon. Add it to the orange juice. Mix in 1 tablespoon of honey and a ½ teaspoon of garam masala.

4. Place the salmon steaks in the bowl to marinate for a few minutes until you are ready to cook them.

5. Grate about 1 teaspoon of lemon and orange zest (combined).

6. Chop the tarragon. Add it to the couscous and mix it well.

7. In the griddle pan, heat a tablespoon of olive oil. Once hot, reduce the heat to moderate and place the salmon steaks, flesh down, to fry for a couple of minutes. Flip them over, season and sprinkle with zest. Fry for another 2 minutes.

8. Pour in the marinade, let it bubble and cook the salmon for the final 2 minutes (or a little longer if you like it well done).

To serve - Spoon the couscous onto the plate and arrange the salmon on the side. Pour the juices from the griddle pan onto the fish and decorate the plate with a sprig of tarragon. For an extra fuss, you could use the ring mould to shape the couscous.