Cajun Salmon With Curried Couscous | Paul Watters Recipe
Executive chef and Ravish columnist Paul Watters shares his flavour-packed Cajun salmon recipe served with curried couscous, tenderstem broccoli and a fragrant
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Ingredients
- 2 salmon fillets (180–200g each)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp sea salt
- ¼ tsp black pepper
- 150g couscous
- 200ml hot vegetable stock
- 1 tsp mild curry powder
- ½ tsp turmeric
- Juice of ½ lime
- 1 small red pepper, diced
- 2 tbsp fresh coriander, chopped
- 1 small red onion, finely sliced
- 8–10 stems tenderstem broccoli
- 1 red pepper, sliced
- Pinch of sea salt
- Pinch of black pepper
- 1 tsp harissa seasoning or harissa paste
- 1 tsp curry powder
- 1 tbsp toasted sesame seeds (optional)
- Zest of 1 lime
- Pinch of chilli flakes
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