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Cajun-spiced salmon with couscous and minted yoghurt
Cajun-spiced salmon with couscous and minted yoghurt
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Whip up a flavorful meal in no time with crispy pan-seared salmon served over tangy yogurt and grilled capsicum couscous.
Ingredients:
  • 100g chargrilled capsicum or chargrilled peppers in oil
  • 500g skinless salmon fillets, cut into 4cm pieces
  • 3 tsp Cajun spice mix
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 290g (1 1/2 cups) couscous
  • 62.50 ml chopped fresh mint
  • 62.50 ml chopped fresh coriander
  • 130g (1/2 cup) Greek-style natural yoghurt
  • 40.00 gm water
  • 2 bunches broccolini, ends trimmed
  • Lemon wedges, to serve
  • Fresh coriander sprigs, to serve
Instructions:
  • Drain the capsicum, saving 2 tablespoons of oil. Chop coarsely. Mix salmon with 1 tablespoon of reserved oil and 2 teaspoons of spice mix in a bowl. Heat stock and spice mix in a saucepan. Bring to a boil. Stir in couscous. Cover and let sit for 3 minutes to absorb the liquid. Stir in chopped capsicum and remaining reserved oil. Season with salt and pepper. Fluff couscous with a fork.
  • Mix fresh mint and chopped coriander with yogurt and water in a bowl. Season with salt and pepper. Heat a non-stick pan on medium-high, then cook the salmon for 3-4 minutes on each side until golden and nearly cooked through.
  • Blanch the broccolini in boiling water for 2 minutes until vibrant green and tender-crisp. Drain and plate with the couscous, then top with salmon and yogurt mixture. Garnish with lemon wedges and coriander sprigs before serving.

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