Fish is the Dish: Young’s Easy Cook Salmon with Couscous, Crème Fraîche and Parmesan

Balance was ever-so-slightly restored by the end of the week, after consuming rather too much deliciously-moist Vegan Chocolate Cake. Thanks to the Fish is the Dish campaign, we’ve been eating plenty more fish and this time, I turned to my well-stocked freezer for a very simple lunch of Young’s Easy Cook Salmon with Couscous, Crème Fraîche and Parmesan.

Oven-baking is my favourite way of cooking fish, it is so easy to throw some fish fillets or chunks into a baking dish with a few diced vegetables, such as red onions, courgettes, cherry tomatoes or when it’s in season, asparagus. Drizzle with some Rapeseed Oil for extra Omega 3 goodness, and if you like, a sprinkle of seeds, such as pumpkin or flax seeds for an even bigger boost!  

In less than half an hour you can have lunch or dinner on the table. I like to eat baked fish with couscous, with a dollop of crème fraîche, soured cream or Greek yoghurt and then sprinkled with Parmesan. Sounds like an odd combination, but somehow it works! 

Salmon with Couscous,Crème fraîche and Parmesan

Serves 2
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Allergy Fish, Milk
Meal type Lunch, Main Dish

Ingredients

  • 250g Young's Easy Cook Salmon Fillet Chunks (or use fresh or other frozen salmon pieces)
  • 1 red onion (finely chopped)
  • 2 courgettes (washed and diced)
  • 3 tablespoons Rapeseed Oil (Or use olive oil)
  • 2 tablespoons Lemon juice
  • 180g Couscous
  • 200ml Hot water
  • 2 tablespoons Fresh Parmesan Cheese
  • 2 heaped tablespoons Crème fraîche, Sour Cream or Greek Yoghurt
  • A few basil leaves

Optional

  • sprinkle Mixed Seeds (such as pumpkin or flaxseeds)

Directions

Step 1
Pre-heat the oven to 200 degrees Celsius. Place the salmon fillets or chunks in a baking tray, scatter over the finely chopped red onions, diced courgettes or any other diced vegetables. Drizzle over 2 tablespoons of rapeseed or olive oil and the lemon juice.
Step 2
Bake in the oven for 20 minutes, until the fish is cooked through.
Step 3
In the meantime, place 160 grams of couscous into a bowl, add one tablespoon rapeseed or olive oil, pour over 200 ml boiling water, cover with a plate and leave to soak.
Step 4
When the fish is cooked, take it out of the oven. Take the plate off the bowl of couscous, fluff up with a fork and serve in another bowl, topped with the baked fish and vegetables. Add a dollop or two of crème fraîche, sour cream or greek yoghurt and sprinkle with fresh Parmesan, basil leaves and seeds, if using.

Young’s Seafood are probably best known, in my mind at least, for their ‘Chip Shop’ range, breaded or crispy, bubbly battered cod fillets, or cod/haddock fish fingers. However, they also have a large range of frozen fish fillets as well as an ‘Easy Cook’ range of skinless and boneless fillet chunks. I used the Pink Salmon Fillet Chunks for my lunch, but the pouches of cod and smoked haddock chunks are super for a quick fish pie. We are also a bit partial to Young’s Scampi…

Young’s have also teamed up with Jamie Oliver more recently, who is working with them to endorse a range of frozen fish meals, such as fish pies for children. We like the Yummy Pollock Fish Pie, which is lovely and creamy with a carrot and potato mash and the crispy fishcakes are surprisingly tasty and substantial.

Young’s are really big on sustainability, all their products show a Fish for Life logo, their flagship programme for fish sustainability, demonstrating that they guarantee sourcing fish from sustainable sources according to the objectives set by the Marine Stewardship Council.

 Fish is the Dish -Top fish tips for all the family

For more fishy facts, you can follow Young’s Seafood on Twitter or ‘Like’ Young’s Seafood on Facebook.

With many thanks to Young’s Seafood and Fish is the Dish for arranging some frozen fish for us to try.

I hope you like this recipe? Do you often turn to the freezer for fish or are you more likely to buy fresh?

Comments

  1. says

    I like my fish on the barbecue – and bought a gas barbie especially. It keeps the fishy smells outside away from my fish-phobic teens. The salmon sous-vide I did recently (i.e. plastic bag in the sink) worked well for this too. I rarely buy frozen as living by the sea it’s great to have the catch of the day, gleaming and glistening. However, very partial to a fish pie – and frozen coley is a good meaty fish to use for this in my opinion along with some frozen prawns, gently poached in milk to thaw. Recipe looks lovely Ren.

    • Ren says

      Hi Sally, I think that’s why oven-baking is good – less smelly! But the barbeque/outdoor grill is a great idea and my big thing for this year is to get cooking outdoors more. We hardly grilled outside at all last year. I loved your sous-vide recipe, so interesting to know you can cook your fish in your kitchen sink – and it looked stunning too. My friend used to feed coley to her cat, so that’s always put me off a bit, but I am getting used to pollock. x

  2. says

    Nice, easy weekday meal with loads of necessary Omega 3. We eat fish probably three times a week, mostly fresh from local fishmonger and visiting fish van, but as frozen is almost as nutritious I do use Waitrose’s own as well as Young’s. Yours is kind of a Jamie approach but with more affordable frozen fish. I always try and remember to tell my patients to not forget frozen, especially as fresh is getting so expensive (understandably so though). Thanks for sharing. Glad you enjoyed your vegan cake!

    • Ren says

      Thanks Kellie, I knew you’d appreciate the Omega 3! We used to have a fish man who came to the house in a van and I’m sure that’s why we always ate so much more fish. Online delivery is kind of replacing that now, but for years there has been a gap. I think, as with frozen veg, it can be in some cases particularly nutritious as it’s fast-frozen at the point of being caught so nutrients are retained. Loved the vegan cake, a little too much!

  3. says

    I am mad about fish but have yet to try this frozen salmon. Think it could be great in fishcakes as well as pies. I love your idea of adding it to a cous cous dish and would probably add a a generous amount of the creme fraiche too as it’s one of my favourite ingredients:-)x

    • Ren says

      Hi Laura, I think frozen fish is particularly good when added straight into a sauce and cooked on the hob, so perhaps a quick pasta dish or even a curry (though I’m not a big fan of fishy curries). Glad I’m not the only one loving a good dollop of creme fraiche!!

  4. says

    Hmmmm; not sure what John and Gregg would think of that combination!
    You know I don’t eat fish, so I can’t really comment myself, but my view is that if you like it, it’s good.

    • Ren says

      Ha ha Mark, good point, it would take a lot of convincing, but it does work! Thanks for your lovely comment, you could substitute a load of fresh veggies from your garden!

  5. says

    I had some of the Jamie Oliver Pollock fish cakes, they were very good. It’s really difficult to get sustainable frozen fish. I do my supermarket shop online and can only get cod, haddock and salmon fillets, the salmon is rank though. I do buy fresh and frozen fish. Frozen for convenience but would like to see a wider selection of plain frozen fish rather than processed and covered in sauce.

    • Ren says

      Hi Janice, yes I was quite surprised by the fishcakes, they didn’t look that impressive out of the packet, but when they cooked they sort of puffed up and took on a whole new life! Great flavour. I know what you mean about fish in sauce, always reminds me of the cod in parsley sauce – can be a bit bland.

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    prefer?.I am trying to in finding things to improve my website!I guess its good enough to make use of a few of your concepts!!

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