Grilled NZ King Salmon on Israeli cous cous salad with chermoula


Serves: 4

Israeli Cous Cous Salad Method

Cook the Israeli cous cous according to manufacturers instructions & allow to cool, place in a medium mixing bowl.

In a heavy based frying pan cook the salmon portions skin side down to start with oil, cook ¾ of the salmon skin side down & then flip over to quickly finish the cooking process (salmon is best served medium rare to medium).

Mix all the other salad ingredients together.

Chermoula Method

In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder, grind fine coriander seeds, peppercorns, red pepper flakes, and saffron. Transfer spice mixture to a small bowl and stir in remaining chermoula ingredients.

To Serve

To serve divide the cous cous salad between plates & rest the salmon on top of the salad, dress the plate with the chermoula & serve.

About the Chef

New Zealand King Salmon is renowned for its exceptional flavour and for being naturally high in the healthy Omega-3 oil. As a travelling ambassador for New Zealand cuisine I am proud to prepare and showcase our farmed salmon, which due to our isolation and rigorous farming practices is naturally free from ...
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