Prosecco Salmon with Vegetable Couscous

I love salmon and so do dolphins! We were lucky enough to watch dolphins at Chanonry Point earlier this year. Chanonry Point lies at the end of Chanonry Ness, a spit of land extending into the Moray Firth between Fortrose and Rosemarkie on the Black Isle, Scotland. It is a beautiful place and an incredible experience not to be missed, if you are in the area. You can actually stand on the beach and watch them close up feeding on the salmon, swimming past the point. We even saw a mother and calf feeding in unison!

 

Once the salmon have had their fill of fish they sometimes start to play with the fish and can occasionally be seen leaping out of the water or “breaching”.

 

I cooked my Prosecco Salmon dish last time we camped nearby at Rosemarkie on one of our dolphin spotting trips. It’s quick, simple and tasty. I like to add a splash of wine to my salmon as a poaching/steaming liquor. All I had open that day was a bottle of Prosecco, so a glug of the sparkly stuff went in! Don’t judge me, we were on holiday!

So here’s my recipe. It’s easy enough for a beginner to cook but impressive and tasty enough to cook for friends. I hope you enjoy it.

 

Ingredients

2 Salmon fillets

1 Fresh lemon

A splash of Prosecco (or white wine)

A packet of lemon and coriander flavoured couscous

1 to 2 Fresh peppers

1 small courgette

2 medium Tomatoes

A drained can of chick peas

Method

Steam the salmon by loosely wrapping in a foil parcel then place in the oven for around 12 to 15 min with fresh lemon and a splash of Prosecco at 160C. Thats it!

You will know when the salmon is cooked by opening the foil carefully and checking if the salmon has turned opaque all the way through.

The vegetable couscous is made using a lemon and coriander flavoured packet of dried couscous to which you add boiling water, according to the packet instructions.

You don’t have to cook it but just put in a pyrex bowl, add water from the kettle and place cling film over the top. Leave until all the water is absorbed. This takes a few minutes.

Mix the cooked couscous with sautéd chopped courgettes, peppers, a drained can of chick peas and fresh tomatoes in a pan until combined. Heat everything through gently for just a minute and serve immediately with the cooked fish.

It all tasted delicious and hubby even asked for seconds ! He was pretty hungry from cycling to Chanonry Point earlier in the day and needed feeding up, just like the dolphins!

 

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