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Serves: 4

There are some horrid bugs around at the moment – the news is full of reports of January lurgies. Our office hasn't escaped, but we've been trying to battle the nasties by eating well, and this is one of the tasty recipes we've turned to. Full of flavour, it'll send you out into the world ready to beat it all...

What's your go-to recipe when you're feeling under the weather? Tell us in the comments box below.

Ingredients

  • 4 salmon fillets
  • juice of 1 lime
  • 2 preserved lemons, quartered (I use Belazu preserved lemons, sold in jars)
  • 100g tenderstem broccoli
  • 75g sugar snaps
  • a spray of light oil
  • 4 baby aubergines, quartered (or a medium aubergine, chopped)
  • 150g couscous
  • 1 vegetable stock cube
  • a pinch of ground cinnamon
  • a few small mint leaves, shredded
  • FOR THE DRESSING:
  • 1 tbsp small capers, drained
  • 1 tbsp chopped preserved lemon, pips removed
  • 1 tsp finely chopped red chilli
  • 2 tbsp lime juice
  • 1½ tbsp olive oil

Method

  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. Put a large square of foil on a baking tray, place the salmon fillets on top, then drizzle with the lime juice, scatter with the preserved lemon quarters and sprinkle with a little sea salt.
  3. Loosely wrap the salmon in the foil to make a parcel. Bake for 10-12 minutes or until cooked through.
  4. Meanwhile, bring a pan of lightly salted water to the boil. Blanch the broccoli and sugar snaps in the boiling water for 3 minutes, then drain and cool under cold running water.
  5. At the same time, spray a small frying pan or griddle pan with oil and fry or griddle the aubergines for 3-4 minutes.
  6. Tip the couscous into a bowl. Mix the stock cube with 200ml of boiling water and pour over the couscous.
  7. Leave to soak for 5 minutes, then fluff with a fork and stir in the cinnamon and shredded mint leaves; season.
  8. For the dressing, mix all of the ingredients together with a pinch of salt.
  9. Divide the couscous among 4 warm plates. Top each with broccoli, sugar snaps, aubergines and a salmon fillet. Drizzle with the dressing.

Tip

This recipe works well with trout fillets, too

 

About the author

Sarah Randell
Sarah has written more than 1000 recipes for the magazine as our Food Director