Blackened Salmon, Couscous, Lime dressing

by SuperValu

Blackened salmon does not mean that the fish is burned!! It actually refers to the slight charring of the spices, not the fish, which gives the fish a smokey, spicy flavour. Don’t overload the salmon with too many spices as you still want it’s flavour to shine through.

4 people 15 minutes 20 minutes

Ingredients

4 - SuperValu Fresh Salmon Darnes

Lime Dressing:

200 ml Natural Yogurt
0 - SuperValu Fresh Mint freshly chopped
1 - SuperValu Lime juice & zest
1 tbsp SuperValu Olive Oil
0 - SuperValu Salt to season

Savoury Couscous:

250 g Couscous
1 - SuperValu Cucumber diced
1 - SuperValu Lemon juice & zest
1 - SuperValu Olive Oil
2 - SuperValu Plum Tomatoes diced
0 - SuperValu Salt to season
600 ml Water

Spice Mixture:

0 pinch Cayenne Pepper
0 pinch Ground Cumin
2 tsp SuperValu Cajun Spice

Method

To make the couscous, add the boiling water to the couscous in a large bowl. Cover and leave to rest for 10 minutes. Add in the rest of the ingredients, season well.
In the meantime mix together the spices to make the coating for a Salmon.
Coat the salmon all over with the spices and then transfer to a barbecue, cook for 15 minutes until cooked through, turning once or twice.
To make the lime dressing, mix all ingredients together and chill until required.
Spoon some couscous onto a plate and sprinkle with some fresh mint. Add the blackened salmon on top of the warm couscous and drizzle with the yoghurt and lime dressing.