Super Speedy Steamed Salmon Recipes

SUPER-SPEEDY STEAMED SALMON

Steps:

• Peel the onions, halve and deseed the pepper, then finely chop both. Halve, deseed and finely chop the chilli. Pick the basil leaves and finely chop the stalks.
• Heat 1 teaspoon of olive oil in a large, deep frying pan over a medium heat, add the basil stalks and chopped veg and cook gently for 5 minutes, or until the vegetables are soft, stirring occasionally.
• Pound the fennel seeds in a pestle and mortar or bash with the base of a pan until fine, then add to the pan with the bay leaf.
• Place the couscous into a bowl with a pinch of salt and pour over 300ml of boiling water.
• Halve the cherry tomatoes and add to the pan with the softened vegetables. Season, then stir together and shake the pan so the veg is in one layer.
• Drizzle the salmon with extra virgin olive oil and season lightly with sea salt and black pepper.
• Tip the couscous over the vegetables and smooth out. Carefully pour over another 300ml of boiling water, then place the salmon fillets on top of the couscous, skin-side down.
• Finely grate over the lemon zest and squeeze over the juice.
• Cover the pan with a lid or tin foil, and cook on a low heat for 12 to 15 minutes, or until the couscous has fluffed up and the salmon is just cooked.
• Top each salmon fillet with 1 tablespoon of yoghurt, drizzle with extra virgin olive oil and season with salt and pepper.
• Roughly tear and scatter over the basil leaves, then place the pan in the middle of the table and enjoy.