Salmon and Couscous With Yoghurt Sauce |

Posted on

17 September 2012



Salmon and Couscous With Yoghurt Sauce


3 oz. couscous
1 tsp. olive oil, just enough to lightly coat the base of the pan
1 salmon steak
1 lemon
1 tsp. paprika
1 tsp. ground thyme
Ground black pepper, to taste
Salt, to taste
1 tsp. onion powder
½ tsp. cayenne pepper or dried chili flakes
1 oz. feta cheese
1 oz. Greek yoghurt


  • Preheat the oven to 200°C
  • Boil the couscous according to the instructions on the package
  • On a plate mix the paprika, thyme, salt, pepper, onion powder and cayenne pepper
  • Drizzle the juice of half a lemon onto the salmon steak so that it is covered. Dip the salmon in the spices so that it is coated
  • In an oven proof pan heat the oil, reduce the heat only slightly and sear each side of the salmon. Transfer the pan to the oven and bake uncovered for 5-8minutes
  • While the salmon is baking combine the yoghurt and the feta, drizzle the lemon juice of the remaining lemon (if you like it sour use 2 teaspoons of lemon juice, if you are not particularly font of the lemony taste then just use one teaspoon or less). Season the yoghurt sauce to taste
  • Serve the salmon on top of the couscous. Pour the yoghurt sauce on top of the salmon and drizzle with lemon juice.
Cooks Note

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