Grilled Salmon Fillets With Orange Zest On Lemon-Scented Couscous

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This is another recipe that I like to use my home-grown lemons in. The recipe is beginner-friendly, just about anyone can make it. I have served this to our guests numerous times, and they just can’t believe that a dish this tasty could be so easy to make!

Grilled Salmon Fillets With Orange Zest On Lemon-Scented Couscous

Difficulty:BeginnerPrep time: 15 minutesCook time: 50 minutesMarinate: 10 minutesTotal time:1 hour 15 minutesServings:2 servings

Ingredients

Salmon

• 2 salmon fillets
• 1.1 oz (30g) wholegrain mustard
• 1.1 oz (30g) butter
• 4 baby fennel bulbs, whole or cut diagonally
• Zest and juice of 1 orange
• 1.1 oz (30g) honey
• Salt and pepper, to taste

Couscous

• 5.3 oz (150g) couscous
• Zest and juice of 1 lemon
• 3/5 cup chicken or vegetable stock, boiling
• 10 teaspoons olive oil
• 1.1 oz (30g) parsley, chopped

Instructions

Salmon

1. Wipe the salmon and remove any pin bones.
2. Marinate in orange juice, mustard and honey for 10 minutes.
3. In a saucepan, melt the butter and sauté the fennel bulbs until soft, about 20 minutes.
4. Heat a grill pan, lift the salmon out of the marinade and place presentation-side down on the hot pan. Cook for 3 – 4 minutes, carefully turn over and cook for a further 2 minutes.
5. Stir the orange zest into the fennel, and serve with the fennel on a bed of couscous.

Couscous

6. Pour boiling stock over the couscous, cover and stand until all the liquid is absorbed, about 20 minutes.
7. Fluff the couscous with a fork and break up the lumps, add the lemon zest, juice, olive oil, and parsley. Mix well.
8. Serve with the grilled salmon fillets.

Notes

• The salmon can also be poached in the orange juice, honey, and mustard sauce. Place all the ingredients in a shallow dish, cover, and place in the oven at 350°F/180°C for 15 minutes. Serve with the fennel and pour the delicious sauce over the salmon.

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