Present
Pan-Seared Salmon with Pea Puree & Couscous Salad
Golden salmon fillets over a silky minted pea puree. Elegant enough for guests, simple enough for a weeknight.
Active 30 min
Waiting 10 min
4
Ingredients
1.5 cupsboiling water
1.5 cupscouscous
2vegetable stock cubes
300 gcherry tomatoes
4 tbspextra virgin olive oil
1.5 cupsfrozen English peas
0.5 cupfresh mint (loosely packed)
4salmon fillets
2 tbspbutter
2 cupsrocket
120 gfeta
2lemons
Personal Notes
The couscous salad improves as it sits — make it first. Steam the peas rather than simmering to keep the colour bright. Pea puree can be made a day ahead.
Cook this too
Shares ingredients with this recipe — plan two meals from one shop.
Storing leftovers
Best eaten fresh. The pea puree and couscous salad keep separately in the fridge for up to 2 days, but the salmon is best the day it is made.