When you’re dieting, the biggest issue is always feeling full enough that you don’t eat more than you should, and aren’t tempted to snack. The other problem is that if you are relying on pre-packaged ‘diet’ foods they can be bland (a problem which is often overcome by chemical additives – not good). This fantastic dish solves both issues: it is very filling, without being heavy on the stomach, and tastes divine. It’s quick too, what’s not to love?
RECIPE – feeds 2 generously
2 salmon fillets
2 tsp fine sea salt
1/2 tsp paprika
zest and juice of a lemon
a large knob of fresh ginger, finely chopped
1 tbsp and 1 tsp garlic-infused oil (see method)
140g cous cous
210ml freshly boiled water
1/2 small red onion, finely chopped
200g cherry tomatoes
a handful of fresh coriander, chopped
First prepare your garlic infused oil: slice a clove of garlic into an egg cup, add 1 tbsp and 1 tsp of olive oil and leave for at least 30 minutes to infuse. Do this in the morning to save time later.
Now prepare the salmon: pat the fillets dry with kitchen paper, zest the lemon over a plate, add 1 tsp fine sea salt, 1/4 tsp paprika and stir in 1 tbsp of garlic-infused olive oil. Mix thoroughly then lay the fillets in the mix, turning over and using your fingers to coat the fillets thoroughly with the marinade. Cover and chill in the fridge for 30 minutes.
Put the cous cous in a large pan that has a lid, add 1 tsp of fine sea salt, 1/4 tsp of paprika and the ginger. Mix thoroughly then add the water. Over a gentle flame, stirring continuously, cook for a minute. Remove from the heat, cover, and set aside for ten minutes.
Meanwhile, put the onion and lemon juice in a bowl, stir thoroughly and set aside.
Also, halve the cherry tomatoes and in a separate bowl toss in the remaining 1 tsp of garlic-infused oil. Set aside.
After ten minutes, put a large frying pan with a little oil or a ridged griddle pan on a high heat and get it hot but not smoking. While it is heating up, fluff up the cous cous with a fork, then add the onion and lemon juice, stir thoroughly, then add the tomatoes and oil, mix again, check and adjust the seasoning. Now add most of the chopped coriander and cover the pan again, put to one side while the fish cooks.
Place the salmon fillets in the hot pan, skin-side down if it has any, without scraping off the marinade. Cook for approximately 3 minutes on one side, then flip over and cook for a further minute or so on the other side. Do not try to move the fish around while it is cooking, it will stick until it is cooked. The exact time it will take to cook will depend on the thickness of your fillet.
Tip the cous cous on a serving platter and place the fillets on top, the crispy, seared side uppermost. Garnish with the remainder of the coriander and serve with a simple green salad, dressed with a little fresh lemon juice.