I Wasn't Expecting That

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Saturday, 21 May 2016

Salmon And Herby Couscous With Orange Dressing...


Salmon and Herby Couscous with Orange dressing...


For a fresh zingy summer lunch or supper foil bake salmon with herbs and serve it with toasted pine nuts and couscous in a delicious orange dressing.

Serves: 4
Preparation time: 20 minutes
Cooking time: 15 minutes

What You Need:
  • 4 tbsp Rocks Orange Squash
  • 2 tbsp olive oil
  • 4 salmon fillets
  • 200g couscous
  • 300ml hot vegetable stock
  • Large handful soft herbs, chopped e.g. coriander, parsley, dill
  • 4 spring onions
  • zest of an orange
  • 2 tbsp pine nuts


What You Do:
  1. Put the salmon in a large bowl; pour over the oil and squash and season. Toss together to coat the salmon then set aside to marinate.
  2. In a separate bowl pour the hot stock over the couscous, stir once, cover and leave to absorb. Heat the oven to 200C/ 180C Fan. Chop the herbs and finely slice the spring onions. Cut 4 large sheets of foil.
  3. Once the couscous is done (about 10 mins), fork gently to separate the grains then mix in the herbs (keep a little to serve) and spring onions. Pile ¼ of the couscous in the centre of each sheet of foil, lay a piece of salmon on top of each, add a grating of zest and spoon any remaining marinade over.
  4. Carefully seal the foil parcels and lay them on a baking tray. Bake in the oven for 15 mins until the salmon is cooked.
  5. While the salmon is cooking toast the pine nuts gently in a dry frying pan until golden. Slide the contents of each parcel onto a plate and scatter over the reserved herbs and pine nuts.


*Recipe and recipe photo by Rocks Organic*

*No Payment was received*


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