Super-speedy steamed salmon:
Ingredients:
- 4 salmon fillets, skin on, scaled and pin-boned, from sustainable sources
- extra virgin olive oil
- ½ a bunch of basil
- 2 red onions
- 1 red pepper
- 1 fresh red chilli
- olive oil
- 1 tesapoon fennel seeds
- 1 bay leaf
- 300 g couscous
- 200 g cherry tomatoes
- 1 lemon
- 4 tablespoons natural yoghurt
Method:
This one-pan wonder is a lifesaver when you’re short on time (and can’t be bothered to face much washing up!). It requires minimum effort, just some speedy chopping and bashing – the veggies cook down to become soft and sweet, the salmon steams and gets beautifully flaky, and the couscous acts like a sponge, sucking up all the lovely flavours. As well as filling you up, the salmon is a source of omega-3 fatty acids, which helps keep your heart healthy. Plus, the tomatoes and pepper are sources of vitamin C, which helps protect your cells from the damage caused by stress. Happy days!Place the salmon fillets on a plate, drizzle with extra virgin olive oil and season lightly with sea salt and black pepper.
Pick the basil leaves and set aside, then finely chop the stalks. Place a large deep frying pan over a medium heat.
Peel the onions, halve and deseed the pepper, then finely chop both. Halve, deseed and finely chop the chilli.
Add a splash of olive oil to the hot pan with the basil stalks and chopped veg. Cook gently for 5 minutes, or until the vegetables are soft, stirring occasionally.
Pound the fennel seeds in a pestle and mortar, or bash with the base of a pan, until fine, then add to the pan with the bay leaf.
Place the couscous into a bowl with a pinch of salt and pour over 300ml of boiling water.
Halve the cherry tomatoes and add to the pan with the softened vegetables. Season, then stir together and shake the pan so the veg is in one layer.
Tip the couscous over the vegetables and smooth out. Carefully pour over another 300ml of boiling water, then place the salmon fillets on top of the couscous, skin-side down.
Finely grate over the lemon zest and squeeze over the juice.
Cover the pan with a lid or tin foil, and cook on a low heat for 12 to 15 minutes, or until the couscous has fluffed up and the salmon is just cooked.
Top each salmon fillet with 1 tablespoon of yoghurt, drizzle with extra virgin olive oil and season.
Roughly tear and scatter over the basil leaves, then place the pan in the middle of the table and tuck in.