Delia Smith prepares a delicious Salmon with a Saffron Couscous crust and Tomato & Olive Vinaigrette.
This is a great way to bring some variety to making salmon, by using a couscous soaked in wine & saffron, as a crust. Very often we use couscous as a salad or a side, this is a great way to use it as part of the main with a delightful Tomato & Olive Vinaigrette to add subtle flavour to the meal.
Serve with a Mediterranean green salad.
|Dry White Wine||200||ml|
|Salt & Pepper|
|White Wine Vinegar||1||tablespoon|
|Extra Virgin Olive Oil||6||tablespoons|
|Fresh Flat Leaf Parsley||1||tablespoon|
1 . Heat up the wine to a simmer and add the saffron, give it a stir & add some salt & pepper
2 . Place the couscous in a bowl and pour the wine & saffron in too, mixing it all together and let stand.
3 . De-skin the salmon if necessary
4 . Beat the egg
5 . Dip the salmon in the egg wash and the coat it evenly in the couscous
6 . For the vinaigrette, crush the garlic in a pestle & mortar, then add the white wine vinegar, lemon juice, olive oil & mustard. Give it all a good mix.
7 . Then add the tomatoes (peeled, de-seeded & chopped), kalamata olives and the parsley
8 . Cook the salmon for 15-20 in an oven at 190C