Ella’s food solution for… Cooking for company

Salmon, cous cous and roasted veg
Salmon, cous cous and roasted veg

Cooking for guests need not be daunting. All this meal requires is the preparation of salmon fillets and veg, then you just leave them to cook. The accompanying cous cous is so easy it needn’t even be mentioned now. This meal is perfect for feeding friends as the quantity is so easily adjusted – 1 fillet per person and then just add as much veg and cous cous as necessary.

As salmon can be expensive, I always buy 3 packs of salmon fillets for £10 or buy smoked salmon when it is on offer and put whatever I’m not using straight away in the freezer. Salmon is a brilliant source of protein. It also provides omega-3 which benefits a huge amount of health functions and can reduce risk in cardiovascular disease. The vegetables in this dish can vary according to what you have left over or what you can find most cheaply. I used the ever-impressive saving pack of seasonal veg, along with a sweet potato and topped them with paprika. The cous cous is actually Ainsley Harriott roasted vegetable flavoured cous cous. Usually I add my own flavour to plain cous cous however, as I’ve said before, when these packs are on offer it’s well worth stocking up. They really are full or flavour already, allowing you to relax while knowing your guest will be treated.

So, preheat the oven at around 180-200 degrees before putting in your salmon fillets. These must each be wrapped in foil and cut (though not right through) horizontally to allow slits for wholegrain mustard. I add about a teaspoon or a little less to each fillet and top with finely sliced chilli. Once the salmon goes in, you can chop your vegetables into wedges or however you want them presented. Whether you skin them is up to you, I find the skin adds a nice crispiness. When the veg is ready (around 10 mins later) they can join the salmon in the oven on a separate tray with a drizzle of oil and leave both to cook for around 25-30 minutes, just remember to shuffle the veg around half way through so that they are evenly covered with paprika and oil and it all gets roasted. Towards the end of this process simply put the cous cous in a bowl and cover with boiling water and then a tea towel to insulate the heat. After 4-5 mins, fork through and if fluffy, serve along with the salmon and roasties.


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