Garlic & Parsley Butter Seared Salmon with Blistered Tomatoes and Couscous
Recipe by Claire Aldous, dish MagazineIngredients
COUSCOUS:
1 cup couscous
1½ cups boiling water
1½ teaspoons ground cumin
1 teaspoon sea salt
½ cup each currants and toasted pine nuts
SALMON:
4 x 200g salmon fillets, skin off and pin boned
sea salt and ground pepper
1 tablespoon extra virgin olive oil
100g Lewis Road Creamery Garlic & Parsley Butter, chopped
500g cherry tomatoes (we used yellow and red)
2 tablespoons well-drained capers
1 tablespoon lemon juice
TO SERVE:
2 handfuls rocket
Method
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1
COUSCOUS: Put the couscous, boiling water, cumin, salt and the currants in a large bowl. Cover and leave for 15 minutes then fluff up with a fork and stir in the pine nuts.
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2
SALMON: Season both sides of the salmon with salt and pepper.
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3
Heat the oil in large frying pan over a medium-high heat. Add the salmon curved side down and cook for 3 minutes until golden.
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4
Turn over and add half the butter (50 grams). Once the butter is foaming, start spooning it continuously over the salmon for 1–2 minutes. Take the pan off the heat and carefully transfer the salmon to a large plate and cover loosely with foil.
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5
Put the pan back over a high heat, add the remaining 50 grams butter, along with the tomatoes, capers and lemon juice and cook over a high heat for 3–4 minutes or until the tomatoes start to burst. Season with salt and pepper.
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6
To serve: Tip the couscous onto a serving plate and top with the rocket. Put the salmon on top then spoon over the tomatoes and the buttery juices from the pan. Serves 4