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    Salmon with a Gingered Couscous Crust

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    Salmon with a Gingered Couscous Crust

    Moist salmon with a lovely crunchy coating. If you don't want to make the greens, keep it simple and serve with some crusty bread and salad instead.

    • Nut Free
    • Preparation time: 15 minutes
    • Cooking time: 10 minutes to 15 minutes
    • Total time: 25 minutes to 30 minutes 30 minutes

    Serves: 4


    • 50g couscous
    • 2.5cm piece fresh root ginger, peeled and grated
    • 4 x 170g Waitrose Scottish Salmon Fillets
    • 2 tbsp olive oil
    • For the garlicky greens
    • 1 tbsp olive oil
    • 1 clove garlic, finely sliced
    • 1 red chilli, deseeded and finely chopped, or 1 tsp dried chilli flakes
    • 450g baby leaf greens, tough stems removed, shredded


    1. Place the couscous in a heatproof bowl and stir in the ginger. Pour 100ml hot water over, season and set aside for 10 minutes, then fluff up the grains with a fork. Sit the salmon skin-side down on a chopping board and press the couscous onto the salmon, flesh-side only.
    2. Heat the oil in a large frying pan. Carefully add the salmon, couscous-side down. Reduce the heat a little and cook over a gentle heat for 3-4 minutes, until the couscous is golden and crusty. Turn the salmon and cook for a further 4-5 minutes, until just cooked through. If necessary, keep warm in a low oven while you finish the greens.
    3. Heat the oil in a wok or large frying pan and add the garlic and chilli. Infuse over a gentle heat for a few minutes, then increase the heat and add the greens and a splash of water. Cook for 4-5 minutes, stirring, until the greens are just tender. Serve with the salmon and some egg noodles.

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