Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Salmon à la Pesto with Giant Cous Cous, Watercress and Lemon
This quick and easy salmon and couscous dish is a fast track to flavour and is perfect for busy weeknights.
From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
Introduction
Salmon à la pesto was an absolute university staple. This version adds a quick-cook carb in the same roasting tin, so you don’t have to worry about a side dish to go with it. Peppery watercress makes a great match for the salmon, but you could also use spinach or rocket.
Ingredients
| 200g | giant wholewheat cous cous |
| 400ml | vegetable stock |
| 2 | lemons, zest and juice |
| 2 | salmon fillets, skinned (approx. 200g each) |
| 2 tbsp | of your favourite pesto (I like the fresh bought kind) |
| 20g | pine nuts, roughly chopped |
| 100g | watercress, roughly chopped |
| sea salt and freshly ground black pepper |
Method
Preheat the oven to 180° C fan/200°C/gas 6. Pop the giant cous cous into a roasting tin along with the vegetable stock and lemon zest.
Place the salmon fillets on top of the cous cous, and spread the pesto over each fillet. Press the pine nuts over the top of the pesto, cover the dish tightly with foil, then transfer to the oven and bake for 20 minutes.
Remove the salmon fillets from the roasting tin and stir the chopped watercress through the cous cous. Season it to taste with the lemon juice, sea salt and freshly ground black pepper, and serve with the salmon.
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