Dave’s Vegas Dish: Moroccan salmon
Ingredients
- 300ml boiling water
- 2x 5oz salmon portions
- 150g Israeli cous cous
- 0.5 silken tofu
- Half a courgette
- Half a red pepper
- Half a yellow pepper
- 1 red onion
- 200g okra
- 2tsp smoked paprika
- 2tsp. ground cumin
- 2tsp. ground coriander
- 2tsp. ground turmeric
- Olive Oil
For the tempura batter:
- 500 ml sparkling water
- 250g cornflour
- 1 teaspoon turmeric
- 1 teaspoon cumin seeds
Recipe
- Start by first mix all the ingredients together for the tempura batter and leave to one side. Ensure the consistency is good for coating. Add a little more cornflour if needed.
- Marinade the salmon with half of your spices (smoked paprika, ground cumin, ground coriander and ground turmeric) and leave to one side.
- Boil 300ml water and add rest of your spices to the water and add the cous cous and a small amount of olive oil. Cover and leave for 20 mins.
- Boil the vegetables (courgette, peppers and red onion) in water, until a little soft, do not overcook.
- Then add the diced tofu to the vegetables and cook for a few minutes.
- Once the vegetables are fully cooked add to the cous cous and set aside.
- Heat a little oil in a frying pan and add the salmon skin side down. Pan fry for a couple of minutes then turn salmon over and cook for another couple of minutes. Then take out of the pan and put to one side.
- Add the okra to the tempura batter mix and deep fry until the okra is nice and crispy. Remove okra from pan and drain so it is not too fatty.
- Assemble the dish by first placing the cous cous on the plate, followed by the salmon on top. Finally, place the deep-fried okra on top.
Enjoy!