Knusprig-häutiger Lachs mit geröstetem Fenchel und orientalisch inspiriertem Couscous ist das ultimative Abendessen unter der Woche.
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Category
Dinner
Servings
4
Prep time
20 minutes
Cook time
20 minutes
Crispy skin salmon with roasted fennel and a Middle Eastern inspired couscous is the ultimate midweek dinner.
Ingredients
- 4 x 200g (7 oz each) pieces of salmon, skin on
- 2 tbsp dukkah
- 2 tbsp olive oil
- 1/2 head of fennel (reserve the green fronds for the salad)
- 1 red onion, medium diced
- 2 carrots, medium diced
- 3 tbsp olive oil
- 1 tsp ground coriander
- 1 tsp ground cumin
- 420ml (1 3/4 cups) chicken stock
- 270g (1 1/2 cups) couscous
- 50g (1/4 cup) currants
- salt, to taste
Directions
Preheat the oven to 200°C (392°F). Season the salmon skin with salt and the flesh with dukkah. Place an oven-safe pan over high heat and add 2 tablespoons of olive oil. Once hot, place the salmon in the pan, skin-side down, and cook on medium-high heat for 3 minutes. Add the sliced fennel to the pan and then transfer the pan to the oven. Bake for 8 minutes, then remove and carefully flip the salmon over.
- For the couscous salad, sauté the carrots in 3 tablespoons of olive oil with a pinch of salt. After 5 minutes, add the onions and spices. Cook for another 5 minutes, turn off the heat, and toss through the currants.
- To cook the couscous, bring the chicken stock to a simmer, then in the couscous and mix well. Immediately turn off the heat, cover the pot with a lid, and leave it for 5 minutes. Then, fluff the couscous with a fork, layer by layer.
- Combine the fluffed couscous with the sautéed carrots and onions. Gently mix in the reserved green fennel fronds.
To serve, place the salmon on top of the couscous salad and enjoy.
