- Preparation time
- 5 mins
- Cooking time
- 15 mins
- Difficulty
- Easy
- Serves
- 4 people
- Meal course
- Dinner
- Posted by
- Posted on
- December 1, 2015
I created and cooked this recipe at the launch of the Central Market Community Kitchen for my friends at OzHarvest, with their Zero Waste ethos in mind.
It’s so damn tasty, and it seriously takes 20 minutes from start to finish.
Also FYI this photo was taken of the dish I plated that day by my photographer friend Dougal from McFuzzlebutt’s Manchen Cheeeers buddy, it kicks ass over my shitty iPhone photo!! 
If you don’t want to use Salmon, any firm, preferably oily fish would work. You could also just use water instead of stock, but I do love stock!! If you are making this for small kiddies, you can adjust the chilli powder or leave it out completely, but you’ll find the yoghurt sauce calms the heat down substantially. You can also make this with any spinach you like, the key is to use a seasonal green (even better if it’s from a homegrown veggie patch) that sweats and gives off juice, as it will create the liquid for your cous cous to drink up. YUMMMM-AYYYYY!
4 Skinless and boneless Salmon fillets
1 large bunch of English Spinach (or any spinach or greens you can nab from the garden)
1 large Brown Onion
2 Cloves of Garlic
1 bunch of fresh Coriander – stems finely chopped and leaves torn
500mls good quality Vegetable Stock
1 cup of Cous Cous
Salt and Pepper
Olive Oil
1 lemon extra for serving
Spices
2 Cinnamon Quills
2 tsp whole Cumin Seeds
2 tsp ground Coriander Seeds
1 tsp whole Fennel Seeds
1 tsp ground Ginger
1 tsp Hot Chilli Powder
1 tsp Salt
Lemon Yoghurt sauce
1 cup of Greek Yoghurt
½ lemon – juiced
Salt and White pepper
- Finely slice the stems of the Spinach and wash well, set aside Roughly chop the leaves, wash well and set aside in a separate bowl.
- In a large sauté pan, heat 2 tbs of Oil and add the finely chopped Onion and Garlic. Cook over a medium-high heat until becoming translucent, and then add all of the combined spices. Cook stirring for another 2 minutes until becoming fragrant, and then add the stems from the Spinach and Coriander. Continue cooking for another 2 minutes, and then add the vegetable stock and the leaves of the spinach. Stir well, cook until just starting to wilt, then carefully place the Salmon on top of the spinach and place the lid on the pan.
- Reduce the heat to a simmer and cook covered for 7 – 10 minutes until the fish is just cooked through. Once the salmon is cooked to your liking, remove it from the pan and set it aside to rest.
- Meanwhile, add the cous cous and most of the Coriander leaves to the pan, bring back to the boil, stir well and replace the lid. Turn the heat off and leave the cous cous and spinach to rest for 3 minutes until all the juices have been soaked up.
- To make the Lemon Yoghurt sauce - Combine all the ingredients together in a small jug, and set aside until ready to use.
- Serve the salmon fillet on a bed of spinach and cous cous, with a dollop of Lemon Yoghurt sauce and a scattering of fresh Coriander.
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