The bluebells are out in the woods, it's Easter and the sun is shining. and with a bank holiday to look forward to it’s about laughter, funshine, sunshine and enjoying yourself because life should be delicious. It’s going to be a glorious weekend and we’ll be taking full advantage of the good weather and getting outdoors for a picnic.
What it's not about is slogging away in the kitchen for hours on end - so these dishes dish are easy, fast, and delicious whilst nutritionally it gets some omega 6 in your diet. It also happens to work with several other oily fish including trout, tuna, and mackerel. If you serve it hot honey glazed chili salmon makes a great supper party dish so it’s perfect for unexpected guests. It’s certainly worth keeping a packs of frozen fish that you can cook straight from frozen. The whole meal can be made and packed into the picnic basket in less than 30 minutes. Prepare the couscous straight into the bowl you will take on the picnic and bake the salmon on enough foil to wrap it up in then you also save time on any extra washing up too.
Both the salmon and the couscous make super barbeque additions, and can be prepped a good few hours before it needs to be cooked.
Preparation 5 minutes
Cooking time 18 minutes
For the Salmon
800g salmon as 4 steaks
2 chillies chopped
2 tbs honey
2 table spoons of olive oil
pinch of salt
4 stems fresh basil or 2 fresh dill stalks
juice of 1 lime
1 Preheat the oven to 200c gas mark 5 Place the salmon onto piece of silver foil. Mix the chillies and honey together and spread over the steaks. Drizzle the olive oil over and scatter the salt
2 Bake for about 15 -18 minutes depending on the exact weight of the trout. Once during the cooking spoon over the juices over the top of the salmon. Personally I always slightly over cook mine. I think Ii is nicer if it is slightly crispy.
4. Squeeze over the limejuice and sprinkle with chopped herbs. Serve on a bed of couscous.
For the Couscous
Preparation 5 minutes
200g dried couscous
300ml boiling water
40g sunflower seeds or pine nuts
30ml Elderflower cordial (optional)
juice of 1 lemon
chopped parsley to garnish
1 Place the couscous into a large portable bowl. Pour the boiling water over and stir in the butter and sultana’s.
2 Wait 5 minutes for the water to absorb then add the sunflower seeds, elderflower cordial (optional) and lemon juice. Scatter with parsley. You’re good to go.
Tip Don’t stir the couscous with a spoon – use a fork – this will keep It fluffy.