Silverbeet-wrapped salmon with couscous

Slice into deep green parcels of seasonal silverbeet to discover sweet, tender salmon.

Recipe «Silverbeet-wrapped salmon with couscous» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 4 large silverbeet leaves, trimmed, 4 large skinless salmon fillets, 1 tbsp olive oil, 190g couscous, 45g currants , 310ml boiling water .

Ingredients:

• 4 large silverbeet leaves, trimmed 
• 4 large skinless salmon fillets 
• 1 tbsp olive oil 
• 190g couscous 
• 45g currants 
• 310ml boiling water 

Instructions

1. Preheat oven to 200ºC. Place the silverbeet leaves on a clean work surface. Place a piece of salmon on the stem end of each silverbeet leaf. Drizzle 2 teaspoons of oil over the salmon. Season with salt and pepper. Fold in the sides and roll up to enclose the salmon. Wrap each parcel in foil.
2. Place the parcels on a baking tray. Bake for 15 minutes or until the salmon is just cooked.
3. Meanwhile, combine the couscous, currants and remaining oil in a medium heatproof bowl. Pour over the boiling water. Cover with plastic wrap and set aside for 3-4 minutes or until all the liquid is absorbed. Use a fork to separate the grains.
4. Discard foil from salmon, reserving cooking juices. Cut into large pieces. Divide the couscous among serving dishes. Top with salmon and drizzle over the reserved juices.