crispy salmon with creamy israeli cous cous

  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 leek, thinly sliced
  • sea salt and cracked black pepper
  • 1 cup (180g) Israeli (pearl) cous cous
  • 200g crème fraîche
  • 1½ cups (375ml) boiling water
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely grated lemon rind
  • 4 x 180g salmon fillets, skin on
  • Greek basil, to serve
  • finely grated parmesan, to serve
  1. Preheat oven to 220°C (425°F). Heat the oil in a large shallow, flameproof, ovenproof saucepan or roasting tray over high heat. Add the garlic and cook for 30 seconds or until crisp. Remove with a slotted spoon and set aside. Add the leek, salt and pepper to the same pan and cook for 2 minutes or until softened. Add the cous cous, crème fraîche, water, mustard and lemon rind and bring to the boil. 
  2. Cover with aluminium foil, place in oven and cook for 12 minutes. Remove the foil and top with the salmon, skin-side up. Return to the oven, uncovered, for 10 minutes or until salmon is just cooked through. Serve with crispy garlic, basil and parmesan.  Serves 4.
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