- 2 salmon fillets
- about 100 gram couscous
- large handful of cherry tomatoes
- 1 lemon (juice + zest)
- bunch of fresh dill
- 6 spring onions
- olive oil or olive oil scented with dill*
- pepper and salt to taste
*We had a lot of fresh dill in our kitchen garden that we didn’t want to go to waste. So we placed it in olive oil and after a few weeks in our basement, we had a bottle of lovely dill oil!
Kitchen equipment needed
- cutting board & chef’s knife
- medium-sized bowl
- cling film
- water kettle
- wooden spoon
- medium-sized skillet
- citrus zester
Preparation — 5 minutes
CLEAN the spring onions and cut into rings. RINSE the cherry tomatoes and divide into halves. GRATE the zest and squeeze the juice from the lemon. COMBINE this with the couscous in the medium-sized bowl. ADD a few dashes of olive oil and season with pepper and salt. RINSE the fresh dill if needed and roughly chop half of it. BOIL some water in the water kettle.
Finishing the baked salmon and warm couscous — 10 minutes
SEASON the salmon fillets on both sides with pepper and salt. ADD olive oil to the medium-sized skillet and place the salmon fillets into the cold pan and put it on medium heat. This way the salmon will be cooked perfectly cause it will be slowly heated up all the way through. Turn it over and cook a few minutes more. In the last minute also ADD the spring onions and cherry tomatoes to the salmon.
Meanwhile POUR hot water over the couscous and stir well. COVER with cling film and let the steam cook the couscous. STIR again after a few minutes and ADD the chopped dill.
The couscous will be done after a few minutes, serve warm with the baked salmon, spring onion and cherry tomatoes. GARNISH with dill and enjoy!