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Lemony Salmon with Cherry Tomato Couscous

April 3, 2015


I bought a new cookbook from Waterstones and couldn’t wait to start cooking from it.  I am obsessed with buying cookbooks I think it is just darling the way the chefs have little stories and memories to accompany each dish.  There is nothing like that new book smell.  When I am in a better financial position I would like a secret kitchen library and grand library in my house.  My idea of heaven, books and a fabulous kitchen with a close by market and dance studio… and margareitaville yay.

This recipe taken with a few additions from Nigella Lawson’s Nigella Kitchen (Chatto & Windus, 2014).



200g cous cous, 3 tsps sea salt flakes, 1/2 tsp paprika, 1tbsp mixed herbs, 250ml boiled water, 1 red onion (finely chopped), 3tbsps lemon juice, 300g cherry tomatoes, 4 salmon fillets (boneless).


1. Put the cous cous into a heatproof bowl.
2. Mix in the salt flakes, paprika and mixed herbs.
3. Pour over the boiling water.
4.  Cover with cling film and put to the side.
5. Squeeze some lemon juice and drizzle a little oil over the fish and bake in the oven sprinkled with a small handful of onion for 15 minutes at 200 degrees C.
6. Add the rest of the onions and tomatoes to the cous cous.
7. Drizzle a little oil over the cous cous and serve with the salmon cooked to your preference.


From → Main Meals

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