Spicy Salmon Skewers with Couscous
Chargrilled over glowing charcoal embers with an authentic smoky char, served with handcrafted accompaniments and savoury reductions.
Ingredients
- • 2 salmon fillets, approx. 240g (cut into large chunks and skin removed)
- • 1 100g packet Ainsley Harriott Moroccan Medley Couscous
- • 1 tsp cumin
- • 1/2 tsp paprika
- • 6 cherry tomatoes (cut in half)
- • 20 g cucumber (cut into medium dice)
- • 4 radish (sliced)
- • 4 spring onions (chopped)
- • 1/2 medium pepper (deseeded and choppped)
- • 1 handful fresh mint (chopped)
- • 1 handful fresh parsley (chopped)
- • 1 handful fresh basil (chopped)
- • 4 tbsp fat-free yoghurt
- • 1 lemon (cut into wedges)
Preparation Steps
Put the salmon chunks in a bowl and coat with the cumin and paprika.
Thread the salmon onto skewers. We use wooden ones that have been soaked in water to stop them burning in the oven, but you can use metal ones if you want. Squeeze the juice from a couple of lemon wedges over the salmon.
Place the skewers on a baking tray and cook for 10 minutes at 190-200°C, turning once during cooking.
While the skewers are cooking, make up the couscous in a large bowl according to packet instructions.
When the couscous is ready, stir in the tomatoes, cucumber, radishes, spring onion, peppers and half of the chopped parsley. Set aside.
In a blender, add the yoghurt, remaining herbs and a squeeze of fresh lemon juice.
Blitz for a minute or two until the herbs are really fine and the sauce is a nice green colour.
Divide the couscous between 2 plates, then serve with the salmon skewers on a bed of couscous.
Drizzle the salmon with a little of the herbyyoghurt sauce, garnish with a lemon wedge and enjoy!