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Recipes | 28 by Sam Wood
founder, IQS
 

Poached Salmon, Almond + Grapefruit Couscous

By Peter Gordon

I Quit Sugar: Poached Salmon, Almond + Grapefruit Couscous
  • 4 servings
  • Prep - 15 mins
    Cooking - 15 mins
  • Total - 30 mins
I Quit Sugar: Poached Salmon, Almond + Grapefruit Couscous

 

Servings: 4
Preparation: 15 mins
Cooking: 15 mins

Ingredients

  • 100 g couscous.
  • 1 carrot, peeled and coarsley grated (shredded).
  • 1 tablespoon extra virgin olive oil.
  • 2 spring onions.
  • 1 small handful flaf-leaf (Italian) parsley on the stalk.
  • 1 grapefruit.
  • 2 salmon fillets, bones removed skin left on.
  • 3 tablespoons flaked almonds, lightly toasted and roughly chopped.
  • 1 small handful salad leaves.
  • 1 lemon, halved.

Directions

1. Mix the couscous with 100mL (scant 1/2 cup) of tepid water and 1/4 teaspoon of salt and leave for 5 minutes. Mix in the grated (shredded) carrot and olive oil and leave for an additional 5 minutes. Trim both ends from the spring onions (scallions). Thinly slice the green parts and mix into the couscous. Pick the parsley leaves from their stalks (keep the stalks), coarsely shred and add to the couscous.

2. Put the parsley stalks and spring onion (scallion) white ends in a pan. Add water to a depth of 4cm and 1 teaspoon of salt, bring to the boil then reduce to a rapid simmer. Peel three strips of rind from the grapefruit, avoiding any white pith, and add to this poaching stock as it heats up.

3. Gently lower the salmon pieces into the simmering stock, skin side facing down, and bring back to the boil. Turn off the heat, put a lid on the pan and leave for 8-10 minutes, by which time it will be cooked (if the salmon is thin, and submerged, then leave it for no more than 4-5 minutes).

4. Meanwhile, segment the grapefruit. Cut each segment into three or four pieces and mix into the couscous along with the almonds and any juice you can squeeze from the grapefruit core.

5. To serve, divide the couscous among your plates and sit the pea shoots on top. Remove the salmon carefully from the poaching liquid and lay on a plate, skin side facing up. Peel off the skin and scrape away any dark coloured flesh (the blood line) under the skin using a teaspoon. Break the salmon into flakes and sit it on top of the couscous. Tuck in a lemon half.


Note

You can serve the salmon straight from the poaching liquid or at room temperature. Poach the salmon in a saucepan wide and deep enough to hold the pieces in one layer. Ideally this should be at least 8cm deep.

Ingredients

  • 100 g couscous.
  • 1 carrot, peeled and coarsley grated (shredded).
  • 1 tablespoon extra virgin olive oil.
  • 2 spring onions.
  • 1 small handful flaf-leaf (Italian) parsley on the stalk.
  • 1 grapefruit.
  • 2 salmon fillets, bones removed skin left on.
  • 3 tablespoons flaked almonds, lightly toasted and roughly chopped.
  • 1 small handful salad leaves.
  • 1 lemon, halved.

Directions

1. Mix the couscous with 100mL (scant 1/2 cup) of tepid water and 1/4 teaspoon of salt and leave for 5 minutes. Mix in the grated (shredded) carrot and olive oil and leave for an additional 5 minutes. Trim both ends from the spring onions (scallions). Thinly slice the green parts and mix into the couscous. Pick the parsley leaves from their stalks (keep the stalks), coarsely shred and add to the couscous.

2. Put the parsley stalks and spring onion (scallion) white ends in a pan. Add water to a depth of 4cm and 1 teaspoon of salt, bring to the boil then reduce to a rapid simmer. Peel three strips of rind from the grapefruit, avoiding any white pith, and add to this poaching stock as it heats up.

3. Gently lower the salmon pieces into the simmering stock, skin side facing down, and bring back to the boil. Turn off the heat, put a lid on the pan and leave for 8-10 minutes, by which time it will be cooked (if the salmon is thin, and submerged, then leave it for no more than 4-5 minutes).

4. Meanwhile, segment the grapefruit. Cut each segment into three or four pieces and mix into the couscous along with the almonds and any juice you can squeeze from the grapefruit core.

5. To serve, divide the couscous among your plates and sit the pea shoots on top. Remove the salmon carefully from the poaching liquid and lay on a plate, skin side facing up. Peel off the skin and scrape away any dark coloured flesh (the blood line) under the skin using a teaspoon. Break the salmon into flakes and sit it on top of the couscous. Tuck in a lemon half.

Note

You can serve the salmon straight from the poaching liquid or at room temperature. Poach the salmon in a saucepan wide and deep enough to hold the pieces in one layer. Ideally this should be at least 8cm deep.