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
- 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.
- 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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