Salmon Saffron Couscous and Lime & Coriander Yoghurt Sauce

Salmon Fillet with Lime Coriander and Yoghurt Sauce - Seafoodie Range

Come on! let your tastebuds revel that magical moment when the sharpness of the dressing cuts through the spicy sweetness of the north african flavours - you won’t regret it

  • Dish Type: Main
  • Serves: 2
  • Preparation time: 10 mins
  • Cooking time: 10 mins
  • Difficulty: Easy
  • Cuisine type: Moroccan Inspired


Your FFT Fish & Sauce kit will include

  • 2 x 160g salmon portions
  • 120g pot of Lime & Coriander Yoghurt Sauce

Further ingredients required to make this recipe

  • 100g Couscous
  • 30g Flat Leaf Parsley
  • 30g Sultanas
  • 30g Feta
  • 20g Toasted Flaked Almonds
  • 2g Sumac
  • 1 Red Chilli
  • 1 Red Onion
  • 0.25g Saffron


  • Fish
  • Milk
  • Nuts


  1. Place the couscous into a bowl with the saffron, sultanas and sumac and add 70ml of boiling water, salt and pepper. Cover and leave to stand for 5 – 10 minutes. Remove the cover and fluff the grains with a fork.
  2. Finely chop the parsley. Deseed and finely chop the chilli. Peel and finely chop 100g of the red onion. Dice the feta and add all this, along with the almonds, to the couscous and mix together well.
  3. Gently warm some rapeseed oil in a frying pan to shallow fry the fish. Score the skin and placed the salmon fillets, skin side down into, the oil, season the fish with salt and freshly ground pepper. Gently hold the flesh down until you feel the fillet relax so that it does not arch up. Cook until it is almost cooked through and the skin is golden and crispy. (to achieve a perfectly cooked fish with crispy skin please see our Fish for thought TV YouTube film on fish and tips) don’t be too eager to turn the fillet, if the skin is turning dark too quickly, turn the heat down to a gentle fry.
  4. To serve, divide the couscous between two bowl plates and place the fish on top. You can dress over and around with the Lime & Coriander yoghurt sauce straight from the pot.

Nutrition per serving

  • Per 100g 210(kcal) / 875(kJ)
  • Fat 11.8g
  • Saturates 2.1g
  • Carbs **12.2g **
  • Sugars 4.3g
  • Protein 12.9g
  • Salt 0.17g