Salmon with Pearl Couscous and Lemon Vinaigrette - Recipe by Christian Petracca

Ingredients

4 salmon fillets, skin removed
2 Tbs oilie oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp sweet paprika

Salad:

1 Tbs extra virgin olive oil
1 bunch asparagus, trimmed, cut into thirds
200 g peas, fresh or frozen
2 cups baby spinach leaves
1 Tbs extra virgin olive oil
240 g pearl couscous
500mL chicken stock

Lemon vinaigrette:

125mL extra virgin olive oil
60mL lemon juice
1/2 tsp finely grated lemon zest
1 garlic clove, minced
1 tsp Dijon mustard
1 tsp honey
Salt and freshly ground black pepper to taste

Method

Pat salmon fillets dry with a paper towel.

Combine oil, salt, pepper, garlic and onion powder and paprika in a bowl. Rub the salmon fillets evenly with the oil and spice mix.

Heat a non-stick frying pan over a medium heat. Once hot, add salmon fillets and cook for 3-4 minutes per side, or until golden brown and cooked to your liking. Remove from pan and set aside.

To make the salad, heat oil in a pan and saute the asparagus for 2-3 minutes, then add peas and continue cooking until the vegetables are just cooked, but still crunchy. Add the baby spinach leaves and cook until wilted. Set aside to cool.

Make the couscous by heating oil in a medium saucepan over a medium-high heat. Add couscous and stir while cooking for 1 minute. Pour in the stock and bring to a gentle simmer. Cover with a lid, reduce heat to medium-low and let simmer for about 10 minutes, or until the liquid is absorbed and couscous is cooked yet still firm

Fluff the couscous with a fork and transfer to a large bowl to cool.

Combine vinaigrette ingredients in a jar, seal tightly and shake well.

When cool, transfer couscous and salad to a serving dish. Drizzle with vinaigrette and toss gently to combine.

Break the salmon into pieces and arrange on top of the salad, or serve fillets whole alongside the salad with lemon wedges.

Credits: This is an edited extract from Christian Petracca On Trac, published by Hardie Grant Books. Available in stores nationally

Photo Credits: This is an edited extract from Christian Petracca On Trac, published by Hardie Grant Books. Available in stores nationally