Jamie Oliver Salmon Couscous Food

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.

FISH STEAMED WITH COUSCOUS

Steps:

• Put the couscous in a bowl and cover with tepid water. It will soften and double in size.
• Heat a medium-sized saucepan on a low heat, and saute the onion, garlic and chopped chiles in oil. Pound in the mortar the salt, fennel and cumin seeds, coriander seeds and cinnamon. Add to the onion with the butter, then once melted add the finely sliced coriander stalks and the couscous. Break it up with your spoon.
• Turn the heat down to a very low heat, and add the fish, skin side up. Drizzle with olive oil, a bit of salt and pepper and throw in the lemon, cut in halves. Cover with some wet greaseproof paper, and cook for 15 minutes.
• To serve, sprinkle with the coriander leaves and sliced chile; squeeze the lemon halves, dollop on some creme fraiche and drizzle with olive oil.

JAMIE OLIVER SALMON WITH PROSCIUTTO AND LENTILS

Steps:

• Preheat the oven to 425 degrees F=220 degrees celsius. Drain the lentils and put into a pot and cover with water. Bring to a boil on med-high and then turn heat down and simmer until tender (This only takes about 5-10 minutes).
• Season the salmon fillets with a little pepper before wrapping them in the prosciutto slices. You can either wrap them whole or, wrap in the middle of the fillets, leaving some of the flesh exposed. Drizzle with olive oil and roast in the oven for around 10 minutes until the prosciutto is golden.
• While the salmon is in the oven and the lentils are simmering, season the plain yogurt with salt and pepper to your liking. Also go ahead and chop up all your herbs.
• Drain away the water from the lentils and season carefully with salt, pepper, the lemon juice and olive oil. Just before serving, stir the herbs and spinach into the lentils on a high heat, until wilted. Divide the lentils among 4 plates. Place a salmon fillet on top of your pile of lentils, and finish with a drizzle of lightly seasoned yogurt.

SALMON AND COUSCOUS

Steps:

• Put your couscous in a bowl, then pour over just enough water to cover it.
• Set aside for 3 minutes to allow the couscous to soak up the water.
• Slice the salmon widthways into finger-size or twofinger-size strips (I've made 3 out of each fillet), drizzle with olive oil, and season with salt and pepper.
• Heat a non-stick frying pan and add the courgettes, asparagus tips and chilli. The vegetables will need 2-5 minutes, depending on their size and on your taste.
• Heat another non-stick frying pan and add the salmon strips (non-skin side first). They will need one minute on each side.
• Mix the tomatoes, lemon juice, 4 tablespoons of the olive oil and the coriander into the couscous and season to taste.
• Add the couscous to the veggies in the pan and mix.
• Put the salmon strips on top of the couscous, place a lid on and put back on a high heat for a minute.
• Serve:.
• Slide everything on to plates and spoon over some sour cream.