LET'S GET FRAICHE - Serves 2
Grilled Thai Crusted Salmon Fillets with Spring Onion Crème Fraiche with Citrus Kick Cous Cous
Ingredients
- 2 x 150-175g (5-6 oz) salmon fillets, skin on but scales removed
- Approx. 20ml (4 tsp) red Thai curry paste
- 1x 100g sachet Ainsley Harriott Citrus Kick Cous Cous
- FOR THE SPRING ONION CRÈME FRAICHE
- 200ml tub crème fraiche
- 3 spring onions, finely sliced
- 5ml (1 tsp) runny honey
- Juice of ½ lime or lemon
- Small bunch of coriander, finely chopped
- Salt and freshly ground black pepper
Method
Take each fillet and with the skin side up make three or four cuts about halfway through. Generously smear on the Thai curry paste, making sure that you get the paste well into the cuts. Put fillets into a dish, cover and refrigerate for about half an hour for the fish to absorb all the flavours.
Meanwhile, prepare the Ainsley Harriott Citrus Kick Cous Cous according to the instructions on the carton. Make the Spring Onion Crème Fraiche by combining all the ingredients. Set aside.
TO COOK THE SALMON: Pre-heat the grill to its hottest setting. Put the fillets, skin side up, under the grill close to the top. Grill for about 5 minutes until the skin is dark and crispy and the flesh just cooked. If the fillets are very thick you may need to lower the pan and cook for a further 2 or 3 minutes, but take care not to overcook.
TO SERVE: Serve fish with the Cous Cous and a generous dollop of crème fraiche.
OTHER IDEAS: Pesto smeared fish, baked with lemon slices - good for the whole fish. Sundried tomato paste smeared onto cod fillets.
