How to Cook Salmon—Healthy Dinner for the Family
Servings 4
Prep time
25 minsCook time
20 minsTotal time
45 minsIngredients
Method
- Remove bones from salmon with kitchen tweezers. Cut salmon in 4 equal pieces then lay them skin-side down on a piece of baking paper.
- In a small bowl, whisk together yoghurt, first measure of Indian seasoning and a pinch of salt.
- Using a spatula, smear each salmon piece with 2 teaspoons of Indian yoghurt. Gently place salmon (including baking paper) in the top tray of a multi-level steamer basket and set aside.
- Add 1 tablespoon of the chopped herbs to remaining yoghurt. Stir to combine and set aside.
- Bring some water to the boil in the base of a large saucepan. Place carrots in the bottom tray of the steamer basket, cover with lid then place basket over boiling water and steam for 8 minutes.
- Meanwhile, in a large bowl (or saucepan) with a lid, add couscous, second measure of Indian seasoning and salt. Give it a quick mix then pour in the boiling water. Stir to combine then cover and set aside for 5 minutes.
- When carrots have been steaming for 8 minutes, place salmon tray on top and steam until opaque in the middle (around 6–8 minutes, depending on the thickness of the salmon pieces).
- In a medium-sized bowl, whisk together honey, oil, lemon zest and juice, third measure of Indian seasoning and a pinch of salt. Add steamed carrots to bowl and stir until well coated.
- Remove lid from couscous and stir with a fork to break up any clumps and fluff up the grains. Add cucumber, ginger and remaining chopped herbs and mix well.
- To serve, smear some yoghurt onto each plate. Divide couscous between plates then top each with a piece of steamed salmon. Add the honeyed Indian carrots and enjoy!
Simon says ...
Dipping the spatula in hot water will help when smearing Indian yoghurt over the salmon pieces.
Use whatever fresh herb you prefer—parsley, coriander, dill, anything you like or have on hand.