Crispy skinned salmon with Israeli couscous and greens
Pan-frying is a simple way to cook fish and makes a quick dinner. It's easy to prepare after work and, as usual, I’ve tried to keep dishes to a minimum. Although I’ve said to cook in a frying pan, you could easily do it on a barbecue, which might make for a nice change from sausages next time you’re having one.
- Take one tablespoon of the olive oil and rub gently into the salmon. Add a small squeeze of lemon juice. Sprinkle over a little sea salt and rub it in.
- In a medium-sized frying pan, gently heat the remaining oil to a medium heat. Add the salmon, skin side down, and move it around slightly to prevent it from sticking. Cook for about 2 minutes, until the skin goes crisp, gently increasing the heat slightly.
- Using tongs, carefully flip the salmon over, giving each side a brief moment on the pan, before turning over completely. Cook for a further 2 minutes or so, reducing the heat slightly. Serve immediately on the salad with fresh lemon wedges on the side.
- For the salad, place all ingredients in a bowl, and dress with the dressing. Mix together well, and serve the salmon on top.
- For the dressing, place all ingredients in a small bowl and whisk together well. Taste and adjust according to your taste. You may need to add a little more oil to thin it out slightly.