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Josh and Amy - Grilled Salmon

with Couscous and Coriander Lemon Sauce

Prep time: 1 hour    Cook time: 25 mins    Serves: 4

Ingredients

4 x 200g salmon cutlets

Lemon slices, to garnishFish Marinade

4 green spring onions, thinly sliced

2 oranges, thinly sliced

1 bunch dill

1 long red chilli, thinly slicedCoriander Lemon Sauce

Finely grated zest and juice of 2 lemons

80ml olive oil

1/2 bunch coriander, leaves choppedCouscous

250ml orange juice

50g dried cranberries

250ml chicken stock

25g butter

2 tbs olive oil

200g couscous

25g pumpkin seeds, toasted, finely chopped

25g sunflower seeds, toasted, finely chopped

4 tsp cumin seeds, toasted

1/2 bunch coriander, leaves coarsely chopped

2 long red chillies, seeded, finely chopped

1cm piece fresh ginger, finely grated

Juice of ½ lime

Method

  1. To marinate fish, arrange half the ingredients in a thin layer over base of a dish, just big enough to fit fish cutlets in a single layer.
  2. Top with fish and then remaining marinade ingredients. Refrigerate, covered, for 30 minutes.
  3. To make sauce, process all ingredients until smooth. Season.
  4. To prepare couscous, place orange juice and cranberries in a small saucepan over low heat. Bring to a simmer. Pour into a bowl and set aside to cool completely. Drain.
  5. Bring stock to a boil in a large saucepan. Stir in butter and oil. Remove from heat. Stir in couscous. Stand, covered, for 5 minutes. Fluff and separate grains with a fork.
  6. Transfer to a large bowl. Stir through remaining ingredients. Season.
  7. Remove fish from marinade and season all over.
  8. Heat an oiled frying pan over medium-high heat. Cook fish for 2 minutes. Turn and cook for about a further 2 minutes or until cooked as desired.
  9. Serve fish and couscous with sauce. Garnish with lemon slices.
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