Skuna Bay Salmon Recipe
Israeli cous cous salad, peppadew peppers, goat cheese, snow peas, turmeric aioli & scallion oil
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Ingredients
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Main Ingredients
Method
Preparation Instructions
Prepare the Couscous
In a medium saucepan, bring 1 1/2 cups of water to a boil. Add the Israeli couscous and a pinch of salt. Reduce the heat to low, cover, and simmer for 10-12 minutes until the couscous is tender. Drain any excess water and let it cool.
Sauté the Snow Peas
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the snow peas and sauté for 3-4 minutes until tender-crisp. Season with a pinch of salt and black pepper.
Make the Turmeric Aioli
In a bowl, combine the mayonnaise, turmeric, lemon juice, salt, and black pepper. Mix until smooth and well combined.
Prepare the Scallion Oil
In a small bowl, finely chop the scallions and mix with 1 tablespoon of olive oil. Let it sit for a few minutes to infuse.
Cook the Salmon
Season the Skuna Bay salmon fillets with salt and black pepper. Heat a non-stick skillet over medium-high heat and add the remaining tablespoon of olive oil. Place the salmon fillets skin-side down and cook for 4-5 minutes. Flip and cook for another 2-3 minutes until cooked through.
Assemble the Salad
In a large bowl, combine the cooked couscous, sautéed snow peas, chopped peppadew peppers, and crumbled goat cheese. Toss gently. Serve the salmon on top of the salad, drizzled with turmeric aioli and scallion oil.
