Lemony Salmon with Cherry Tomato Couscous

So here’s the second installment of the meal I made for my parents last week, a Lemony Salmon Steak with Couscous, another Nigella creation, and just as good as the last. Brilliantly easy to put together, the couscous cooks itself, leaving you time to get on and fry the salmon. Frying gives you all the control that you need to ensure the salmon is cooked just right, crispy and brown on the outside, but still deliciously coral coloured on the inside (at least that’s how I like mine). Together, the salmon and the couscous make a tasty, light meal, which is perfect for those watching their waistline in preparation for the summer getaway.

The recipe can be found here, the only changes I made was to omit the paprika as I didn’t have any. (1 cup couscous = 200g, 1 pint of cherry tomatoes = 300g)

Salmon Pre-frying 

Culinary Know How: FRESHER

Budget: UNDER £4

Kitchen Requirements: WIDE DISH, NON-STICK FRYING PAN, 3 BOWLS, CLING FILM.