CookEat Recipe
Sweetcorn and Salmon Couscous
Sweetcorn and tofu simmer in a lemongrass-infused onion broth. Salmon cooks gently near the end, then spinach and couscous are folded in and lime is served alongside.
Method
Steps
Step 1
Weigh couscous dry and cover with 120 ml boiling water for 5–10 minutes or its package time, then fluff.
Step 2
Use sweetcorn kernels; chop onion, rinse spinach, drain firm tofu and cut into 2 cm cubes. Cut washed lime into wedges. Trim and bruise 20 g fresh lemongrass and tie in a muslin bag. Cut raw boneless salmon into 3 cm pieces on a separate board; clean hands and equipment.
Step 3
Heat olive oil in a large lidded pan over medium heat. Cook onion and corn for 5 minutes.
Step 4
Add tofu, lemongrass bag and remaining 350 ml water and simmer for 10 minutes. Remove and discard the lemongrass bag.
Step 5
Add salmon, cover and simmer gently for about 6–10 minutes until it reaches 70°C internally on a clean digital thermometer.
Step 6
Wilt spinach for 2 minutes, fold in couscous and serve with lime wedges.
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