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.
