SALMON COUSCOUS PARCELS

Don't be silly, wrap your salmon. And couscous. Stick nice things in couscous and let those flavours steam through that soft, sexy salmon. Oh yes. Lovely. You need baking paper for this recipe please and thanks.

20 Minutos

Ingredients

(For 2 People)
2 Skinless Salmon Fillets
120g Couscous
Tablespoon of Butter
300ml Vegetable Stock (Or Chicken, but NOT beef, that's weird)
Clove of Garlic
A Lemon
A handful of Sundried Tomatoes
A handful of Jarred Chargrilled Peppers
Teaspoon Oregano
Teaspoon Dry Thyme
A handful of Flat Leaf Parsley
Salt and Pepper

Ingredients

Instructions

Preheat your oven to 180ºC. Get your couscous sorted. Stick it in a bowl and pour in hot stock. Cover and leave until it's all absorbed, this should be 5 minutes or so. I used giant couscous so I had to boil it. Go with whatever you fancy, just read the label and make sure to use stock instead of just water as it provides FLAVOUR. When your couscous bits have absorbed the liquid, stir in your knob of butter.
Slice up your sun-dried tomatoes and peppers into little pieces. Grate one small clove of garlic finely. Mix these into your couscous. A bit of thyme and oregano gets to join the party as well. Finally, squeeze in the juice of a lemon and mix that through as well.
Cut 2 rectangular pieces of baking paper, probably about 40cm by 20cm. Slap a little rectangle of couscous on each. A nice little couscous mound. Season your salmon fillet with salt and pepper and place on top of your couscous. Fold your paper over the salmon on one side and then fold the other side on top of that. Twist the ends tightly so it's like a wrapped up sweet. Do this for your other bit of salmon as this is a recipe for 2 portions.
Plop your parcels onto a tray and bake them in the oven for 12 minutes.
A scattering of fresh chopped parsley is nice. It's also very nice with a salad containing olives. Dig in and enjoy massively.