Paired with: Black Tower Sauvignon Blanc

Edward says: “People are always looking for a way to liven up salmon, well look no further!”

Serves: 4

You will need

For the blackened salmon:

4 salmon fillets

2 level teaspoons Cajun spice

1 tablespoon chopped fresh mixed herbs (parsley, mint, thyme, oregano)

1 tablespoon oil

Zest of 1 lime

2 whole chillies-chopped roughly (optional)

½ lemon-cut into wedges

 

For the spiced couscous salad:

200g couscous

Approximately 400ml boiling water

75g sultanas/currants 

1 small courgette-grated

1 small carrot-grated

16 cherry tomatoes-halved

4 stem spring onions/scallions-chopped

75g dried apricots-diced

50g chopped walnuts

Zest & juice of 1 lemon

½ teaspoon chilli flakes

½ teaspoon ground cumin

3 tablespoons oil

2 tablespoons chopped mint

For the citrus yoghurt dressing:

225ml natural yoghurt

1 tablespoon freshly chopped mint

Juice of 1 lime

Cracked black pepper

 

Method

1. In a small bowl mix together the Cajun spice, chopped mixed herbs and the oil. Add in the lime zest and the salmon fillets and mix well. If time allows, leave the salmon to marinate in the fridge for 20 minutes.

2. Preheat the oven to 190°C/375°F/Gas Mark 5. Line a baking tray with some parchment paper.

3. Heat a large pan with a little oil and pan fry the salmon flesh side down for 2-3 minutes to give the flesh a nice ‘blackened’ effect.

4. Remove the salmon from the pan and place on the lined baking tray. Sprinkle the tray with some roughly chopped chillies and lemon wedges and bake in the oven for approximately a further 15 minutes until the salmon feels firm to the touch.

5. Place the couscous into a large mixing bowl and cover with boiling water. Leave to stand for 10 minutes and then fluff it up with a fork. Allow the couscous to cool down at this stage for approximately 20-30 minutes.

6. Add in all remaining ingredients and mix well. Season lightly with salt and black pepper as required. Store in the fridge until required.

7. In a small mixing bowl mix together the yoghurt, lime juice, freshly chopped mint and the black pepper. Store in the fridge until required.

8. Place the couscous onto a large serving plate and neatly arrange the salmon on top. Drizzle generously with the citrus yoghurt dressing and serve immediately.

Couscous Salad, Citrus Yoghurt Dressing

Paired with: Black Tower Sauvignon Blanc

Edward says: “People are always looking for a way to liven up salmon, well look no further!”

Serves: 4

You will need

For the blackened salmon:

4 salmon fillets

2 level teaspoons Cajun spice

1 tablespoon chopped fresh mixed herbs (parsley, mint, thyme, oregano)

1 tablespoon oil

Zest of 1 lime

2 whole chillies-chopped roughly (optional)

½ lemon-cut into wedges

 

For the spiced couscous salad:

200g couscous

Approximately 400ml boiling water

75g sultanas/currants 

1 small courgette-grated

1 small carrot-grated

16 cherry tomatoes-halved

4 stem spring onions/scallions-chopped

75g dried apricots-diced

50g chopped walnuts

Zest & juice of 1 lemon

½ teaspoon chilli flakes

½ teaspoon ground cumin

3 tablespoons oil

2 tablespoons chopped mint

For the citrus yoghurt dressing:

225ml natural yoghurt

1 tablespoon freshly chopped mint

Juice of 1 lime

Cracked black pepper

 

Method

1. In a small bowl mix together the Cajun spice, chopped mixed herbs and the oil. Add in the lime zest and the salmon fillets and mix well. If time allows, leave the salmon to marinate in the fridge for 20 minutes.

2. Preheat the oven to 190°C/375°F/Gas Mark 5. Line a baking tray with some parchment paper.

3. Heat a large pan with a little oil and pan fry the salmon flesh side down for 2-3 minutes to give the flesh a nice ‘blackened’ effect.

4. Remove the salmon from the pan and place on the lined baking tray. Sprinkle the tray with some roughly chopped chillies and lemon wedges and bake in the oven for approximately a further 15 minutes until the salmon feels firm to the touch.

5. Place the couscous into a large mixing bowl and cover with boiling water. Leave to stand for 10 minutes and then fluff it up with a fork. Allow the couscous to cool down at this stage for approximately 20-30 minutes.

6. Add in all remaining ingredients and mix well. Season lightly with salt and black pepper as required. Store in the fridge until required.

7. In a small mixing bowl mix together the yoghurt, lime juice, freshly chopped mint and the black pepper. Store in the fridge until required.

8. Place the couscous onto a large serving plate and neatly arrange the salmon on top. Drizzle generously with the citrus yoghurt dressing and serve immediately.

Pair with: Black Tower Sauvignon Blanc

Tasting notes: Refreshing, well balanced and with intense flavours. Deliciously fresh and crisp with aromas of exotic fruit and hints of ripe gooseberry.

For more information see: www.black-tower.co.uk