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Salmon Recipe with Saffron Couscous Crust and Tomato & Olive Vinaigrette | Delia Smith

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.

Salmon Recipe with a Saffron Couscous Crust and a Tomato & Olive Vinaigrette | Delia Smith

Serving: 4 | Prep: 15 min | Cooking: 25 min


Salmon Fillets 4
Saffron 1 pinch
Couscous 150 g
Dry White Wine 200 ml
Egg 1
Salt & Pepper
Chopped Tomatoes 225 g
Pitted Olives 75 g
Garlic Clove 1
White Wine Vinegar 1 tablespoon
Lemon Juice 1 tablespoon
Extra Virgin Olive Oil 6 tablespoons
Fresh Flat Leaf Parsley 1 tablespoon
Wholegrain Mustard 1 teaspoon

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


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Murray (Staff) (have 359 posts in total)
A renowned slow cooker, some say the longest meal he ever cooked took 46 hours.