Salmon with tahini sauce
- Preparation and cooking time
- Serves 4
- 140g couscous
- 4 skinless salmon fillets
- 1 tbsp olive oil
- 4 tbsp tahini
- 2 lemons , 1 juiced, and 1 cut into wedges
- ½ cucumber , chopped into small pieces
- 1 pomegranate , seeds only
- small pack flat-leaf parsley , chopped
- STEP 1
Tip the couscous into a large heatproof bowl and pour over 400ml boiling water. Cover with cling film and leave to stand for 8-10 mins while you cook the fish.
- STEP 2
Heat a large, non-stick frying pan over a medium heat. Brush the salmon fillets with olive oil and fry for 5 mins on one side or until opaque halfway up the side of the fillet. Flip the fillets over carefully and cook for another 1-2 mins or until cooked through, then remove from the heat.
- STEP 3
Mix the tahini with the lemon juice and a splash of water to make a sauce.
- STEP 4
Drain any excess water from the couscous and tip into a bowl, adding the cucumber, pomegranate seeds and parsley. Serve the salmon on top of the couscous, with lemon wedges on the side and the tahini sauce poured over or served alongside.