This week I have 4 salmon fillets I will be preparing for lunch. I will be grilling one a day and I hope to share a couple of ways to season the salmon. Couscous, a  is a great substitute for rice. It is traditionally served in Algeria, Morocco, Tunisia and West of Libya. I find its very light so you do not feel heavy and sleepy after lunch which is bad when at work.

I apologize the picture didn’t come out as well but it is very tasty.

Couscous and Salmon

Ingredients

Salt – half teaspoon

Ground Black pepper- half teaspoon

Ground Chilli- Half teaspoon

Parsley- Tablespoon if dry or tablespoon of crushed fresh leaves

Garlic – 1/2 crushed clove

Ground ginger – 1/2 teaspoon

Mayo – 1 Table spoon

Salmon – 1 fillet

Couscous - 1 cup

Preparation

Grilled Salmon

Pre-Heat your oven to about 300F – 350F depending on how much time you have and how well cooked you want the tp to be. Lower heat is better because fish cooks fast and you want the insides to also cook in the oven.

Mix all the spices in a bowl to get a paste. Place the salmon fillet on a foil paper on a baking pan grey back on pan and reddish part face up.

Using your hands or a spoon rub a thick layer of the paste on top of the fillet and very thin layers on the side.

Place the pan witht he seasoned salmon in the oven and let it cook till the seasoning browns.

Cooking time varies depending on the type. Salmon is cooked when the inside slightly hardens and becomes light pink. Save the broth in the foil pan as a sauce for your couscous.

Couscous

Boil about 1 cup of water. Turn off the heat and pour couscous in water so the couscous is barely covered by water. Let sit for 5 minutes. Fluff and its ready to eat.

Tagged: afrolems, cous cous, david momoh, grilled salmon, grilled salmon dishes, grilled salmon recipes, nigerian chef, nigerian chefs, salmon