Ever wonder who that chirpy person is who replies to your tweets and Facebook messages? It’s none other than Nia! Nia joined the Fresh Farm a while ago and wins over the hearts of the team by getting all sorts of tasty samples delivered to us every week, for our tasting sessions. Our Seasoned Pioneers Ras-el-Hanout is Nia’s favourite sample, which is what inspired this week’s delicious salmon. Nia is also one of the judges for our weekly Recipe Photo of the Week competition, so it pays to be on her good side!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Vegetable Stock Pot(ContainsCelery, Sulphites)
Mix the ras-el-hanout with 1 tsp of olive oil. Rub the mixture over the salmon and season with a pinch of salt and a good grind of black pepper. Leave to rest until we’ve done a bit more of the prep.
Peel and finely chop the red onion. Finely chop the mint leaves. Finely chop the vine tomatoes into cubes (½cm small if your knife skills allow!).
Heat 1 tbsp of olive oil in a frying pan on medium-low heat. Add the red onion with a good pinch of salt and pepper. Slowly cook with a lid on the pan for 20 mins until soft and sweet. Tip: Check back to make sure they are not sticking to the pan and add a dash of water if they are.
Once the red onion is cooked add 250ml of water to the pan. Once it comes to a boil add half the vegetable stock pot and remove the pan from the heat. Add the couscous into the pan and stir everything together. Place a lid on the pan for 5 mins whilst you cook the fish.
Pre-heat your grill to high. Heat 1 tsp of olive oil in a non-stick frying pan on medium heat. Get your pan nice and hot before placing the salmon in the pan, skin-side down. Cook for 4 mins without touching the salmon.
Take your salmon off the hob and place it on the top shelf under your grill. Leave it for 4 mins, or until cooked to your liking. Remove from under the grill and add 2 tsp of butter(if you have some and feel decadent!). Squeeze 2 tsp of lemon juice and spoon over your salmon.
Stir the chopped mint and tomato into the couscous. Pour any juices from the pan into the couscous and stir. Grate in ¼ tsp of lemon zest (more if you want it really citrussy).
To serve, place your couscous into your bowl, top it off with your salmon and squeeze over a little more lemon juice.