Cajun-spiced salmon with couscous and minted yoghurt

Recipes / Fish

Dinner is taken care of quick-smart with pan-fried salmon, tangy yoghurt and grilled capsicum couscous.

Recipe «Cajun-spiced salmon with couscous and minted yoghurt» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 100g chargrilled capsicum or chargrilled peppers in oil, 500g skinless salmon fillets, cut into 4cm pieces, 3 tsp Cajun spice mix, 375ml Massel chicken style liquid stock, 290g couscous , 1/4 cup chopped fresh mint, 1/4 cup chopped fresh coriander, 130g Greek-style natural yoghurt , 2 tbsp water, 2 bunches broccolini, ends trimmed, Lemon wedges, to serve, Fresh coriander sprigs, to serve.

Ingredients:

  • 100g chargrilled capsicum or chargrilled peppers in oil 
  • 500g skinless salmon fillets, cut into 4cm pieces 
  • 3 tsp Cajun spice mix 
  • 375ml Massel chicken style liquid stock 
  • 290g couscous 
  • 1/4 cup chopped fresh mint 
  • 1/4 cup chopped fresh coriander 
  • 130g Greek-style natural yoghurt 
  • 2 tbsp water 
  • 2 bunches broccolini, ends trimmed 
  • Lemon wedges, to serve 
  • Fresh coriander sprigs, to serve 

Instructions

  1. Drain the capsicum, reserving 2 tablespoons of oil. Coarsely chop. Combine the salmon, 1 tablespoon of reserved oil and 2 teaspoons of spice mix in a bowl. Place the stock and remaining spice mix in a saucepan over medium heat. Bring to the boil. Add the couscous. Cover and set aside for 3 minutes or until the liquid is absorbed. Add the chopped capsicum and remaining reserved oil. Season with salt and pepper. Use a fork to separate the grains.
  2. Meanwhile, combine the mint, chopped coriander, yoghurt and water in a small bowl. Season with salt and pepper. Heat a large non-stick frying pan on medium-high heat. Add the salmon. Cook for 3-4 minutes each side or until golden and almost cooked through.
  3. Cook the broccolini in a saucepan of boiling water for 2 minutes or until bright green and tender crisp. Drain. Divide the couscous mixture and broccolini among serving dishes. Top with the salmon and yoghurt mixture. Serve with lemon wedges and coriander sprigs.