3BM Cook: Easy Peasy Lemon Squeezy Salmon...

Weirdly there is a moment of dread some evenings as my Michael Korrs strikes home time and I think ahead to all the effort that lays before me! Firstly thinking of what to cook, secondly going to buy it, thirdly getting the tube home and lastly actually cooking it all! Winter is fast approaching (which by the way only makes all the former a zillion times worse) and adding the gym to that list would officially helps trigger deep, break down evoking depression! Totally over the top but you get my drift!

So cross the gym off and make something healthy instead (I am in no way promoting zero exercise!), select an easy recipe and one with few ingredients and I am already feeling tonnes better about all the rest! Especially as it leaves me with more time for TOWIE, Vampire Diaries, Revenge, MIC and everything else we have series linked!

And here's one I made earlier...Nigella Lawson's Paprika and Lemon Salmon with cherry tomato cous cous below. Very easy, ready within 20 mins tops and DELISH, even if I do say so myself....

Ingredients 

• Couscous
• 3 teaspoons kosher salt or 1 1/2 teaspoons table salt
• 1/2 teaspoon paprika
• 1 tablespoon grated fresh ginger
• 1 small red onion, finely chopped
• 1 lemon, halved
• 1 tablespoon garlic flavored oil (olive oil will do)
• 1 pint cherry or grape tomatoes
• 4 salmon fillets
• 1 cup chopped fresh coriander leaves

To Make...

Get a bowl add the grated ginger, 2 teaspoons of kosher salt or 1 teaspoon of table salt, 1/4 teaspoon paprika and measured cous cous. Fill with boiling water, cover and set aside.

Meanwhile add 1 tablespoon oil, all the grated lemon zest and the remaining salt and paprika in a dish and mix. Coat the salmon fillets in the mixture on both sides. Nigella then says to pan fry the salmon, however to make this healthier (or at least seem healthier to me) I whack them in the grill to cook for 10-15 mins.

Finely chop an onion and baby tomatoes and if you follow Nigella - add to a bowl with the lemon juice and leave to stand. I don't like raw onion so instead I fry mine off quickly in a little olive oil and then add to the tomatoes and lemon juice.



The cous cous should be ready with all water absorbed, uncover and fluff and then mix in the tomato onion mixture and finally the chopped coriander. 



When the salmon is ready serve immediately on top of the couss cous and with a little rocket on the side if you wish!

HOW RIDIC EASY IS THAT!

Enjoy!

The Mice x