Salmon with a Saffron Couscous Crust and Tomato and Olive Vinaigrette
This is unusual but works like a dream and is very simple to prepare. The couscous crust encases the salmon and keeps all the fragrant juices inside intact. Served with perhaps some fresh shelled peas, it makes a perfect main course for summer entertaining.
|4 x 5 oz (150 g) boned and skinned fillets of salmon|
|2-3 good pinches saffron stamens|
|5 oz (150 g) medium couscous|
|7 fl oz (200 ml) dry white wine|
|1 large egg, beaten|
|salt and freshly milled black pepper|
|For the tomato and olive vinaigrette:|
|8 oz (225 g) tomatoes, skinned, de-seeded and chopped small|
|3 oz (75 g) pitted black olives, chopped to the same size as the tomatoes|
|1 fat clove garlic|
|1 level teaspoon grain mustard|
|1 tablespoon white wine vinegar|
|1 tablespoon lemon juice|
|4 fl oz (110 ml) olive oil|
|1 level tablespoon chopped fresh chervil or flat-leaf parsley|
|sea salt and freshly milled black pepper|
|Pre-heat the oven to gas mark 5, 375°F (190°C).|
|Need help with conversions?|
|You will also need a baking sheet, lightly greased.|
This recipe is taken from Delia Smith’s Summer Collection and The Delia Collection: Fish
First of all prepare the couscous – which is dead simple. All you do is place it in a bowl, then heat up the wine till just at simmering point, whisk the saffron into it along with some salt and pepper, and pour the whole lot over the couscous grains.
Then leave the couscous on one side until it has absorbed all the liquid.
After this fluff it by making cutting movements across and through it with a knife. Now take each salmon fillet, season with salt and pepper, and dip it first into beaten egg, then sit it on top of the couscous and, using your hands, coat it on all sides, pressing the couscous evenly all round (it works in just the same way as breadcrumbs).
Now place the coated fillets on the baking sheet and if you want, cover with clingfilm and keep refrigerated until they're needed.
To make the vinaigrette, crush the garlic with 1 level teaspoon of sea salt, using a pestle and mortar, then add the mustard, vinegar, lemon juice, olive oil and a good seasoning of black pepper, and whisk thoroughly.
About half an hour before serving add the tomatoes, olives and chopped chervil or flat-leaf parsley.
When you are ready to cook the salmon fillets, pop them into the pre-heated oven and bake for 15-20 minutes or a little longer if the fish is very thick.
Serve each one in a pool of Tomato and Olive Vinaigrette, and hand the rest of the vinaigrette separately.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
These lovely, light creams are best made in early summer when sorrel is in season - or grown your own if you prefer. Sorrel adds a lemony lightness to recipes and goes really well with salmon but if you can't find it, use spinach instead.
Although these mini pancakes look pretty impressive, they're dead easy to make and won't cost a fortune either: enjoy them as part of Delia's Frugal Christmas menu!
This would be my choice for Christmas Eve supper – done and dusted in the morning, or even the day before, then just whisked out of the fridge and into the oven.
An English parsley sauce has, in many ways, become a forgotten delicacy. It's excellent served with boiled gammon or any baked fish or, as shown here, it's supremely good served as a partner to fresh salmon.
The way I cook a salmon is extremely slowly, wrapped in foil in the oven. I cannot recommend this method highly enough. With skin and bones, head and tail intact there is not only a captured concentration of flavours, but also a guaranteed succulent
This very quick supper dish for two (or starter for four) has the luxurious addition of smoked salmon and a very moreish wine and creme fraiche sauce. Sure to become a favourite!
One thing that has helped enormously in the sustainable fish campaign is farmed salmon. It had a bit of a shaky start to be sure, but is now much improved in quality and is plentiful and available all the year round. What's missing of course is the u
This recipe sums up why we should support the small supplier: a wonderful baked salmon dish using fish from a smokery just down the road from Delia's house in Suffolk.
A luxurious combination, this one, and easy as pie: an indulgent supper dish for two with the mustard cutting through the richness of the salmon.
Easy yet impressive, you simply have to add these to your party food repertoire. Use guacamole or smoked salmon instead of gravadlax if you prefer.
I first introduced this in 1978, but I've changed it into less of a family supper dish and into something more suitable for entertaining. Serve it with some sprigs of watercress for garnish, and I always think fish pie is lovely with fresh peas.
A lovely creamy sauce binds the rice, eggs and smoked fish together, making this the most luxurious and satisfying kedgeree on record!
You can cook this from scratch in about 15 minutes, making it ideal for a midweek supper, although it's luxurious enough for entertaining - and no one will believe quite how easy it is to make!
These exotic-sounding treats are so, so easy to make and are indulgent served at a party. You can, of course, use bought blinis and the caviar is actually roe, but who can tell?
I've adapted this from a Jewish recipe in which the cakes are coated in matzo meal before frying. Failing that of course wholewheat or even plain flour will do perfectly well.
A great recipe for entertaining, this is simply a luxurious fish pie. You can make it in advance and freeze it for a stress-free time on the day - all you need with it is a crisp green salad.
The thing to remember here is that good-quality tinned salmon makes better fishcakes than fresh, so don't be tempted to cook some salmon just for this.
Salmon fishcakes are such a treat, yet are amazingly easy to make: just red salmon and creamy mashed potato in a crisp coating. The sauce perfectly complements the fish too...
One of Delia's most popular salmon recipes - and it's easy to see why. The fish cooks to moist perfection in the oven while you rustle up a sublime creme fraiche and avocado sauce. A brilliant party recipe.
This is a wonderful way to cook salmon: easy and quick, giving a golden crusted outside whilst staying beautifully moist within. The lentil salsa is best made a few hours ahead to give all the flavours a chance to develop.
For waist-watchers and the health conscious, the growing popularity of filo pastry is, I'm sure, warmly welcomed.
Most Popular recipes
Autumn apple recipes
Storing treacle pudding
25 Oct 2014 14:46
25 Oct 2014 08:18
|Food and travel||
Escaping at Christmas
23 Oct 2014 11:36
Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
|Can Anyone Help?||
Delia''s Traditional Christmas Cake
25 Oct 2014 14:28
21 Oct 2014 19:59
24 Oct 2014 15:48
What's happening in your garden?
16 Oct 2014 23:27