• Stephen Hodgkinson

Tasmanian Salmon with Pearl (Israeli) couscous

Tasmanian Salmon with Israeli couscous

Salmon is a fatty fish that is a really great and tasty way for you to get in some of those healthy omega 3s. It wasn't to far from the truth when your parents told you that fish was brain food. By leaving the skin on you maximise the amount of these healthy fats, even if you don't eat the skin, because the majority of them are just under the skin. This recipe serves two.


2 x small salmon fillets with the skin on around 120-150g each

1x bunch of fresh local asparagus

1/2 Eggplant - diced into large cubes

1/2 roasted red capsicum sliced

4 cherry tomatoes sliced in half

1 Cup of pearl couscous

Canola oil for pan frying the fish

Good quality extra virgin olive oil for drizzling

salt and pepper


1. Place the eggplant in a colander and sprinkle liberally with salt and set aside

2. Add 1 and 1/4 cups of boiling water to the couscous and simmer over a low heat for about 8 minutes. once cooked set aside t keep warm

3. By now there will be water coming out of the eggplant, wash thoroughly and dry with some paper towel squeezing any excess liquid out. Add to a moderately hot pan with 4 tblsp of canola oil

4. Gently fry the eggplant until golden all over and place on dry paper towel to absorb any excess oil.

5. Pat the salmon skin dry and season with salt and pepper.

6. Place the salmon skin side down in a hot pan with a small amount of canola oil. After two minutes reduce the heat and add the asparagus to the same pan, gently turn the salmon and cook for another 3-5 minutes until just cooked through, the asparagus should be ready at the same time.

7. Add the eggplant, tomato, and capsicum to the couscous, season lightly with a little salt and pepper and little drizzle of extra virgin oil to add a slight sheen.

8. To serve place the couscous mix on a plate or in a bowl, add the salmon and garnish with the asparagus and a good amount of extra virgin olive oil.

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