Salmon and Asparagus Couscous With Lemon and Mint
A community recipe by SevilleorangesNot tested or verified by Nigella.com
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Preheat grill to medium. Place stock in pan, add the asparagus, cover and simmer for 2 mins. Add the couscous, stir, then cover and leave off the heat for 10 mins until liquid is absorbed. Meanwhile grill the salmon for about 5 mins on each side until cooked through. Break into large flakes. Place garlic and capers in blender or food processor and chop finely. Add mint and lemon zest and whiz. Add lemon juice, sugar, olive oil and 2–6 tablespoons cold water and whiz again until well blended. Gently stir together salmon, couscous, asparagus, and spring onions, then add lemon and mint.
Preheat grill to medium. Place stock in pan, add the asparagus, cover and simmer for 2 mins. Add the couscous, stir, then cover and leave off the heat for 10 mins until liquid is absorbed. Meanwhile grill the salmon for about 5 mins on each side until cooked through. Break into large flakes. Place garlic and capers in blender or food processor and chop finely. Add mint and lemon zest and whiz. Add lemon juice, sugar, olive oil and 2–6 tablespoons cold water and whiz again until well blended. Gently stir together salmon, couscous, asparagus, and scallions, then add lemon and mint.
Introduction
A delicious and light summery meal, which I pulled out of a Sunday magazine and adapted only slightly. You might want to take the garlic down a notch or two if you don't like too much.
A delicious and light summery meal, which I pulled out of a Sunday magazine and adapted only slightly. You might want to take the garlic down a notch or two if you don't like too much.
Ingredients
Serves: 6
Metric
Cups
- 600 millilitres chicken stock (hot)
- 600 grams fresh green asparagus (tips, or spears)
- 300 grams couscous
- 750 grams salmon fillets (lightly smoked or not smoked, 6 fillets)
- 9 cloves garlic (coarsely chopped)
- 3 tablespoons capers
- 60 grams fresh mint
- 1½ lemons (grated zest and juice of)
- 3 pinches of sugar
- 6 tablespoons olive oil
- 12 spring onions (thinly sliced)
- 21 fluid ounce chicken broth (hot)
- 21⅙ ounces fresh green asparagus (tips, or spears)
- 10⅗ ounces couscous
- 26½ ounces salmon fillets (lightly smoked or not smoked, 6 fillets)
- 9 cloves garlic (coarsely chopped)
- 3 tablespoons capers
- 2⅛ ounces fresh mint
- 1½ lemons (grated zest and juice of)
- 3 pinches of sugar
- 6 tablespoons olive oil
- 12 scallions (thinly sliced)
Method
Salmon and Asparagus Couscous With Lemon and Mint is a community recipe submitted by Sevilleoranges and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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