Five Spice Salmon with Israeli Couscous

9:49 pm on 5 June 2007

(Serves 4)


  • 4 salmon steaks
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground paprika
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ½  teaspoon freshly ground black pepper

Couscous Salad: 

  • 500g Mograbieh (Israeli couscous)
  • ½ cup extra virgin olive oil
  • zest of 1 lemon
  • 2 cups flat leaf parsley, roughly chopped
  • sea salt
  • freshly ground black pepper

Yoghurt Dressing:

  • 250 mls yoghurt
  • 12 mint leaves, shredded finely
  • juice of one lemon


Combine the spices, salt, pepper and sugar.

Rub the spice mix all over the salmon steaks, allow to stand for five minutes before cooking.

Meanwhile, cook the couscous in salted boiling water, just like you would cook pasta.

This will take about 15 minutes.

Sear the salmon steaks till golden, placing the flesh side down first then turning over to sear the skin side.

Place on an oven tray and cook in preheated oven at 180°C for about 10 minutes.

When the couscous is cooked, strain it and run it under cold water.

Drain well and place in a bowl with the oil, lemon zest, parsley and salt and pepper.

Combine yoghurt dressing ingredients and set aside till ready to serve.

To Serve

Place a pile of couscous salad on the plate, and lay the salmon on top, drizzle with the yoghurt dressing.

Match with

Pinot Noir
Quartz Reef  2005
Peregrine Saddleback 2006

Taylors Promised Land 2006

Villa Maria Private Bin 2006

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