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Silverbeet-wrapped salmon with couscous
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Try delicious salmon wrapped in fresh silverbeet leaves for a delightful surprise.
Ingredients:
  • 4 large silverbeet leaves, trimmed
  • 4 large (about 180g each) skinless salmon fillets
  • 190g (1 cup) couscous
  • 45g (1/4 cup) currants
  • 310ml (1 1/4 cups) boiling water
Instructions:
  • Preheat your oven to 200ºC. Lay out the silverbeet leaves on a clean work surface. Top each leaf's stem end with a piece of salmon. Drizzle each salmon piece with 2 teaspoons of oil, then season with salt and pepper. Fold in the sides and roll up each leaf to seal in the salmon. Finally, wrap each parcel in foil before baking.
  • Lay the parcels on a baking tray and bake for about 15 minutes, or until the salmon is perfectly cooked.
  • In a heatproof bowl, mix couscous, currants, and remaining oil. Pour boiling water over the mixture and cover with plastic wrap. Let it sit for 3-4 minutes until all the liquid is absorbed. Fluff the grains with a fork before serving.
  • Remove the foil from the salmon, keeping the cooking juices. Cut the salmon into large pieces. Serve the couscous in dishes, place the salmon on top, and generously drizzle with the reserved juices.

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