- 0:20 Prep
- 0:10 Cook
- 8 Servings
- Capable cooks
Impressive to look at, tasty to eat and quick to cook, this is just right for a healthy midweek meal or a special celebration.
Ingredients
- 4 (about 200g each) skinless salmon fillets
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 380g (2 cups) couscous
- 400ml boiling water
- 75g (1/2 cup) craisins (dried cranberries), coarsely chopped
- 55g (1/3 cup) pistachio kernels, coarsely chopped
- 1 cup fresh continental parsley leaves
- 1 cup fresh mint leaves, torn
Dressing
- 125ml (1/2 cup) fresh orange juice
- 2 tablespoons white wine vinegar
- 2 teaspoons honey
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 4 small radishes, trimmed, halved, thinly sliced
Method
- Step 1To make the dressing, whisk the orange juice, vinegar, honey, cumin, coriander and cinnamon in a bowl. Season with pepper.
- Step 2Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Halve each salmon fillet lengthways. Combine the cumin, coriander and paprika in a small bowl. Rub the spice mixture over the salmon. Place on the prepared tray. Bake for 8 minutes for medium or until cooked to your liking.
- Step 3Meanwhile, place couscous in a large heatproof bowl. Pour over the water.
- Step 4Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains. Stir in the craisin, pistachio and two-thirds of the dressing.
- Step 5Combine the parsley, mint and radish in a small bowl. Place the couscous mixture on a serving platter. Top with the salmon and radish mixture. Drizzle over remaining dressing.
- Diabetes friendly
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1883 kj
Energy
15g
Fat Total
3g
Saturated Fat
5g
Fibre
32g
Protein
65mg
Cholesterol
55.97mg
Sodium
9g
Carbs (sugar)
44g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: To serve four, simply halve the quantities – the cooking time is the same.
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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