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NZ King Salmon on Israeli couscous salad

Cooking time: 30

Cooking method: Stove top



  • ½tsp coriander seeds
  • 12 whole black peppercorns
  • ½tsp dried hot red pepper flakes
  • 1 large pinch saffron threads crumbled
  • ½tsp coarse salt
  • 1tsp paprika
  • 1 medium red onion, finely chopped
  • ½ cup fresh parsley leaves, finely chopped
  • 2tbsp preserved lemon peel
  • 2 fresh lemons, juice (to taste)
  • 2tbsp extra virgin olive oil
  • 2tbsp fresh coriander, finely chopped
  • 1 garlic clove, minced
  • ½ cup Israeli couscous
  • 480g fresh NZ king salmon skin on and bones removed
  • 2tbsp extra virgin olive oil
  • 1 tbsp Italian parsley, rough chopped
  • 12 sprigs fresh coriander
  • 1 orange, zest segments & juice from the remaining orange
  • 1tbsp preserved lemon peel, finely chopped
  • 16 whole almonds, toasted & rough chopped
  • flaky sea salt to taste



Cooking instructions

  1. Using a mortar & pestle, grind coriander seeds, peppercorns, red pepper flakes & saffron. Transfer to a bowl & stir in remaining chermoula ingredients.
  2. Cook the Israeli couscous according to instructions & allow to cool in a medium mixing bowl.
  3. In a heavy based frying pan cook the salmon portions skin side down to start, then flip over to quickly finish the cooking process (salmon is best served medium rare to medium).
  4. Mix all the other salad ingredients together.
  5. To serve divide the cous cous salad between plates & rest the salmon on top of the salad dress the plate with the chermoula & serve.

This recipe serves 4 people.

Image and recipe courtesy Nurtured Seafood