Tomato Marinated Salmon with Herbed Couscous
A simple, Mediterranean-inspired dish built around Le Fumoir’s Tomato Marinated Light-Smoked Atlantic Salmon Portion, baked or grilled until lightly caramelised and served over fluffy herbed couscous with blistered cherry tomatoes and a fresh herb finish. Warm, balanced, and ready in minutes.
Ingredients(1 Person)
- BASE
- Tomato Marinated Light-Smoked Atlantic Salmon Portion — 180g
- Couscous — 70g
- Hot Water — 90ml
- Olive Oil — 1 tsp
- HERBED COUSCOUS
- Fresh Parsley — 1 tbsp, chopped
- Lemon Juice — 1 tsp
- Sea Salt — ¼ tsp
- Cracked Black Pepper — to taste
- TOMATOES
- Cherry Tomatoes — 6 pieces
- Olive Oil — 1 tsp
- Fresh Parsley or Basil — garnish
Roast the cherry tomatoes beside the salmon so they soften and release their sweetness while the tomato marinade caramelises.
Method(15 Mins)
- 01 Bake the Tomato Marinated Light-Smoked Atlantic Salmon Portion for 10–12 minutes at 200°C until lightly caramelised.
- 02 Place the Couscous in a bowl, add hot water and olive oil, cover for 5 minutes, then fluff with a fork.
- 03 Mix the Couscous with parsley, lemon juice, sea salt and cracked black pepper.
- 04 Roast or pan-sear the cherry tomatoes with olive oil until softened and lightly blistered.
- 05 Plate the Herbed Couscous, place the Tomato Marinated Salmon on top, add the cherry tomatoes and garnish with fresh herbs.
- 06 Finish with a small drizzle of olive oil and enjoy!
More Recipes
Salmon Rillettes with Toasted Crostini
A simple, elegant way to enjoy Le Fumoir’s Salmon Cream Cheese, made with real smoked salmon and served with warm toa...
Chili Marinated Salmon with Lemon Herb Rice
A simple, flavourful dish built around Le Fumoir’s Chili Pepper Marinated Light-Smoked Atlantic Salmon Portion, baked...
Miso Salmon Rice Bowl
A warm, elegant rice bowl built around Le Fumoir’s Miso Marinated Light-Smoked Atlantic Salmon Portion, baked or gril...