Dinner Tonight: Buttery Roasted Salmon With Garlicky Tomatoes And Herbed Giant Cous Cous
This is such an incredibly quick and delicious dish. I make a variation of it at least once a week. It ticks all the boxes. Quick, delicious, minimal washing up, healthy yet satisfying! The ideal weeknight dish. I’ve come to realise that’s my very favourite area of cooking. Figuring out how to make the most out of the least number of ingredients and quickly! I love cooking of course, but more often than not I’m tired from a long day of work and looking after my children and I don’t want to spend hours in the kitchen. But I also want something delicious, that I can look forwards to and enjoy.
And I think that’s the kind of cooking most of us need a little help with, a little inspiration? If that’s you, sign up to the newsletter as I’m going to be starting a brand new newsletter with a weekly recipe…DINNER TONIGHT. A fully formed, foolproof recipe for a complete meal will land in your inbox every week along with a shopping list and everything you need to create the kind of dinner you will be so proud of.
Anyway, I will stop waffling but if that sounds like something you’d be interested in, sign up, come and join me as I’d love to see you there!
1 & 1/2 cups dry giant cous cous
1/ 2 chicken stock cube
1/4 tsp maldon salt plus more to taste
2 cups parsley about 1 bunch
400g cherry tomatoes
1 garlic clove, crushed
400g salmon side, or fillets, whatever you prefer
1 tbsp butter
1 tbsp olive oil
2 tbsp lemon juice
1/4 cup extra virgin olive oil
1 tsp dijon mustard
1 crushed garlic glove
1 tsp honey
salt and pepper to taste
Tzatziki to serve –
½ cucumber, halved and deseeded
170g pot Greek yogurt
1 small garlic clove, crushed
handful mint leaves, chopped
Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yoghurt, garlic and mint, and mix well
Cook the giant cous cous according to packet instructions – add half the stock cube to the water as it boils
Next make the dressing by placing all the dressing ingredients in a jar and give it a really good shake
Finely chop up the parsley
Chop the cherry tomatoes into halves, heat a generous glug of olive oil (about 2 tbsp spoons) in a pan, add 1 clove crushed garlic and add the tomatoes. Cook for just a few minutes until bursting and gorgeous. The tomato juices should mix with the olive oil and go gorgeous and juicy
Season the salmon and add a little softened butter to the top -roast in the oven at 180c for about 10 minutes – do not over cook it; it should be lovely and moist and not dry
Add the parsley and the bursting tomatoes in together with the drained giant couscous. Stir to combine and add about a third of the dressing. Taste and add more dressing if you think it needs it. The cous cous is warm and should drink up the garlicky tomatoes and their juices and the dressing too. Don’t swamp it in too much dressing or the texture will be off but just add a little more and stir and keep tasting! Season with additional salt, pepper as needed
Plate and top each bowl with a portion of the salmon.
Add a dollop of the tzatziki and a wedge of lemon and enjoy!