Friday, 24 June 2011
My Recipe: Salmon and Couscous
I like to try new things in the kitchen. Mum and hubby are my two unwilling guinea pigs. Sometimes they like the new recipe, sometimes they don't. Tonight is the night they don't. Which is really a shame, as I kind of liked it myself.
I didn't follow any recipe, but created one out of thin air. In other words, I threw in whatever I had in my kitchen. So you might or might not like this.
3 pieces of salmon fillet (one for each person) (or you can substitute with fried aubergines, chicken, etc.)
1/2 red bell pepper, diced
A handful of golden raisins
A handful of roasted & salted cashew nuts
1 cup couscous
1 vegetable stock bullion crumbled and mixed with 1 cup hot water
1 cinnamon stick, about 2 inches
2 pieces star anise
Some sprinkles of cayenne pepper
1. Season the salmon with a bit of salt. Sprinkle and coat with lemon juice.
2. Bake salmon in pre-heated oven (the temperature I used was 225C) for about 30 minutes or until done.
3. Heat the wok with olive oil.
4. Put in the cinnamon stick, star anise and cayenne pepper. Stir-fry lightly until the oil is fragrant.
5. Add the diced red pepper and stir-fry for a bit.
6. Throw in the raisins and couscous and coat it with the spiced oil.
7. Pour in the mixed bullion water and let the couscous absorb the water for about 2 to 3 minutes. Stir and fluff regularly.
8. Meanwhile, when the water is no longer visible, add the cashew nuts and continue to stir and fluff the couscous to separate the grains.
9. When the water is fully absorbed, serve immediately with the baked salmon. Add more lemon to taste if so desire.