Recipe: Roast fillet of salmon on citrus cous cous with walnut pesto

Ingredients

Serves two

Two 7oz skin-on salmon fillets

A couple of handfuls of cous cous

The juice and zest of two lemons

A handful of fresh basil

A handful of wild rocket

A handful of walnuts

Extra virgin olive oil

A handful of freshly grated Parmesan cheese

Salt and freshly ground black pepper

A knob of butter

A few more leaves of fresh basil - torn

Preheat the oven to 210°C (gas mark 7)

Method

Place the cous cous in a bowl, add the lemon juice and zest and pour boiling water over, just enough to cover it all. Cover the bowl with cling film and a towel to keep it warm while the water is absorbed and put to one side.

In a little olive oil, fry the salmon fillets skin side down until it begins to colour and crispen. Turn the fish over, season and place in the oven for around 10 minutes.

Meanwhile, place the walnuts, basil and rocket into a food processor or blender and pulse until a rough-chopped, rustic mixture is produced. Pour into a bowl and, stirring, add the Parmesan and enough olive oil to produce a slushy pesto.

Remove the cling film from the cous cous, stir, taste and adjust the seasoning if necessary and add the torn basil and the butter.

To serve, spoon the cous cous onto warmed serving plates, place the salmon on top and spoon around the walnut pesto.