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How to make Spiced salmon with pistachio couscous

Yield = 8
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • 4 (about 200g each) skinless salmon fillets
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon paprika
  • 380g (2 cups) couscous
  • 400ml boiling water
  • 75g (1/2 cup) craisins (dried cranberries), coarsely chopped
  • 55g (1/3 cup) pistachio kernels, coarsely chopped
  • 1 cup fresh continental parsley leaves
  • 1 cup fresh mint leaves, torn

Dressing

  • 125ml (1/2 cup) fresh orange juice
  • 2 tablespoons white wine vinegar
  • 2 teaspoons honey
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 4 small radishes, trimmed, halved, thinly sliced

Method

  • Step 1 To make the dressing, whisk the orange juice, vinegar, honey, cumin, coriander and cinnamon in a bowl. Season with pepper.
  • Step 2 Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Halve each salmon fillet lengthways. Combine the cumin, coriander and paprika in a small bowl. Rub the spice mixture over the salmon. Place on the prepared tray. Bake for 8 minutes for medium or until cooked to your liking.
  • Step 3 Meanwhile, place couscous in a large heatproof bowl. Pour over the water.
  • Step 4 Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains. Stir in the craisin, pistachio and two-thirds of the dressing.
  • Step 5 Combine the parsley, mint and radish in a small bowl. Place the couscous mixture on a serving platter. Top with the salmon and radish mixture. Drizzle over remaining dressing.