Pan fried salmon with couscous....
...and poached egg surprise!
Pan fried salmon, couscous, and…
Ok, the whole idea of this dish is that there is a hidden poached egg hidden beneath the couscous. On inspection, it’s just pieces of salmon resting on a bed of couscous. Not bad at all, I am sure it’s yum, but yawn…
The moment they spoon up some couscous, the poached egg ruptures! Surprise! Couscous soaks up runny egg yolk, giving it an interesting texture. Pair that up with crispy skin salmon pieces on the side, it really can’t get any better. Savour it.
Here’s How
- Tipiak instant couscous, the tomates herbes de provence flavoured one from supermarkets. Just add hot water and wait for 5 minutes.
- Poached eggs.
- Pan fry salmon peices until skin is crispy. Season well.
- Hide poached eggs under couscous.
I am well chuffed, and it only took 15 minutes to prepare.
Turkish bread, salmon steak & tzatziki
Making of cucumber yogurt
Fresh salmon strips
Season and pan fry with olive oil
Yum.
All gone!
Here’s a Sunday lunch idea for you.
There’s just something special when you mix cucumber yogurt (taztsiki) and salmon. The strong, distinctive flavors of the salmon coupled with the light, fresh & tangy taste of the cucumber yogurt - amazing.
This recipe is great for a lazy weekend lunch, and it only takes 15 minutes to prepare.
What you need (serves 4)
- 600 grams of salmon steak
- Fresh Turkish bread
- 1 cup of natural, unsweetened yogurt
- Juice from a quarter of lemon
- Half a cucumber
- Fresh basil & mint leafs
What do do
- Cut the salmon into strips, pan fry them in a tiny bit of olive oil on medium heat, 2-3 minutes per side. Season well.
- Finely dice the cucumber, basil and mint. Mix it in with the natural, unsweetened yogurt with a dash of olive oil and lemon juice. Season.
- Warm the Turkish bread up in an oven or pan. Butter or lightly drizzle olive oil if desired.
- Assemble bread, salmon and cucumber yogurt.
Pour yourself a glass of chardonnay. Enjoy!
