Couscous Crumbed Salmon With Parsley and Hazelnut Pesto |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe is from chef Damian Heads of Australian Ready Steady Cook. He served his on a bed of couscous with broad beans but because we aren't fans of broad beans, I serve this with a salad and crusty bread. Ingredients:
4 (200 g) salmon fillets, bones and skin removed |
1/2 cup couscous |
salt and pepper |
vegetable oil, for frying salmon |
1 cup flat leaf parsley |
1/3 cup hazelnuts, roasted |
1 garlic clove, chopped |
1/3 cup olive oil |
salt and pepper, to taste |
1 tablespoon lemon juice |
Directions:
1. To make pesto, place parsley, hazelnuts, garlic, olive oil, lemon juice, salt and pepper into food processor. Process until well combined. Set aside.
2. Meanwhile, season both sides of salmon with salt and pepper. Place couscous into shallow bowl. Coat both sides of salmon with couscous.
3. Add vegetable oil to non-stick fry pan and heat over medium heat. Cook Salmon, in batches, for 2 - 3 minutes on each side or until golden and almost cooked through. (Salmon should still be pink in centre). Serve.
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