Pan Fried Salmon

If you are looking for a beautifully flavoured, simple but delicious dinner party plate this is it.  You can prepare your cous cous in advance as the flavours intensify the longer you leave it and the salmon is just divine, pan fried.  With a big tossed salad, white wine and friends, this is a meal with a little work and all the satisfaction.

Prep Time: 15 Mins

Cook time: 15 Mins

Serves: 4


1 cup cous cous
1 cup chicken stock – hot
4 salmon fillets
1 knob of butter
1 good drizzle of olive oil
1 tsp cumin – ground
1 tsp coriander – ground
½ cup raisins
½ cup slivered almonds
1 garlic clove – crushed
1 cup fresh mint – chopped (extra for serving)
Zest and juice of 1 lemon
100 ml extra virgin olive oil
Salt and freshly ground black pepper


In a large bowl place your cous cous and pour over your hot chicken stock.  Stir, cover and leave to absorb the liquid in a warm place for about 10 minutes.

In a large frying pan, heat your oil and melt your butter.  Season your salmon and under a medium heat, place your fish skin side down in your pan.  Cook for 5 minutes on the skin side before turning over; cook for a further 5 minutes, making sure you cook the fish on all sides.  Remove from the pan and allow to rest somewhere warm.  In the same pan toss in the cumin and coriander and stir in the fish juices until you can smell the wonderful smoky aroma of the spices, throw in the raisins and cook for about 2 minutes then remove from the heat.

Uncover your cous cous and fluff with a fork.  The grains should be yielding between thumb and finger. Toss through your raisin mixture, almonds, garlic, fresh mint, lemon zest, juice and oil season with salt and plenty of black pepper.

TO SERVE : Place a fillet of salmon on a heaped bed of cous cous, serve with a large tossed green salad and some fresh, thick yoghurt.