Recipe

Salmon with peas and green onions

Aug 03, 2010 2:00pm
  • 25 mins cooking
  • Serves 4
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AWW July 2009

Ingredients

  • 1 tablespoon olive oil
  • 4 x 150g salmon fillets
  • 1 medium (150g) brown onion, thinly sliced
  • 2 clove garlic, crushed
  • 2 3/4 cup (680ml) salt-reduced chicken stock
  • 2 cup (400g) couscous
  • 1 tablespoon finely grated lemon rind
  • 8 green onions (shallots), cut into 4cm lengths
  • 1 1/2 cup (185g) frozen peas
  • lemon wedges, to serve

Method

  • 1
    Heat half the oil in large non-stick frying pan over medium-high heat. Cook salmon, skin-side down, for 3 minutes or until browned. Turn and cook for a further 3 minutes or until browned and cooked to your liking. Transfer to a plate, cover loosely with foil and set aside.
  • 2
    减少热介质。剩馀油添加到相同的pan and cook onion and garlic, stirring, until onion softens.
  • 3
    Meanwhile, in a medium saucepan, bring 2 cups (500ml) of the stock to the boil. Remove from heat. Stir in couscous. Cover and stand for 5 minutes or until stock is absorbed. Fluff couscous with a fork to separate grains. Stir in half the lemon rind. Season with freshly ground black pepper.
  • 4
    Add remaining stock, green onions and peas to onion mixture. Cook, uncovered, for 2 minutes or until peas are bright green.
  • 5
    Divide couscous among plates. Top with pea mixture and salmon. Sprinkle with remaining lemon rind and freshly ground pepper. Serve with lemon wedges.

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