Couscous Crumbed Salmon With Parsley and Hazelnut Pesto

Total Time
20mins
Prep 10 mins
Cook 10 mins

This recipe is from chef Damian Heads of Australian Ready Steady Cook. He served his on a bed of couscous with broad beans but because we aren't fans of broad beans, I serve this with a salad and crusty bread.

Ingredients Nutrition

Directions

  1. To make pesto, place parsley, hazelnuts, garlic, olive oil, lemon juice, salt and pepper into food processor. Process until well combined. Set aside.
  2. Meanwhile, season both sides of salmon with salt and pepper. Place couscous into shallow bowl. Coat both sides of salmon with couscous.
  3. Add vegetable oil to non-stick fry pan and heat over medium heat. Cook Salmon, in batches, for 2 - 3 minutes on each side or until golden and almost cooked through. (Salmon should still be pink in centre). Serve.

Reviews

(1)
Most Helpful

I have a Betty Crocker recipe called Broiled Salmon with Hazelnut Butter that I was about to post. It's just like this one. I can't wait to try it. In the recipe I have you simply broil the fish instead of pan frying and instead of oil, it uses butter for the sauce. I think your version with the olive oil is healthier. Thanks for posting!

Oolala October 16, 2007

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