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Pan fried Salmon, Garlic Butter Sauce, Couscous Salad

Course: Main Course
Cuisine: Modern Australian


For the salmon:

  • 6 salmon fillets with skin
  • 1 ½ tsp Red Rock olive salt
  • 1 tsp sweet paprika
  • 2 tbsp olive oil

For the butter sauce:

  • 4 tbsp unsalted butter
  • 2 garlic cloves; finely chopped
  • ½ large red chilli less heat variety

For the couscous salad:

  • 1 cup cooked couscous
  • 1 medium red onion; sliced
  • 6 cherry tomatoes; halved
  • 6 baby radish; sliced
  • 1 small Lebanese cucumber; sliced
  • A handful of green olives; chopped
  • 1 medium yellow bell pepper; sliced
  • A handful of capers
  • ½ cup fresh parsley; finely chopped
  • Juice of ½ lemon
  • Salt; to season
  • Freshly cracked black pepper; to season



  • Make sure that all the fish bones are removed, wash and pat dry.
  • Add the olive salt, paprika and olive oil to the salmon; rub well all over and allow to marinate for at least 30 minutes.
  • Heat a pan and pan fry the salmon fillets in batches. Since you have already added oil to the marinade, extra oil is not needed but you can add more depending on the type of pan you are using. Also fry skin side first to get really crispy skin.

Butter sauce:

  • Add the butter, garlic cloves and chillies to a cold pan and place on low heat. Let the flavours infuse into the butter slowly so make sure it’s on the lowest heat.
  • Remove when the butter starts to take on a light brown colour.

Couscous salad:

  • Prepare the couscous as per packet instructions or you can follow this method which works for me every single time.
  • For 1 cup couscous, use 1 ½ cups water. Bring the water to boil, season lightly with salt and add a drizzle of olive oil. When the water starts to boil, add the couscous, mix well and take off heat. Keep covered for 5 minutes. Open the lid and gently fluff the couscous using a fork. Transfer to a flat plate or container to cool the couscous faster or the ambient heat can overcook.
  • Once cooled, add all the veggies to the couscous and refrigerate till it’s time to serve.
  • Just before serving, add the lemon juice, parsley; season with salt and pepper.
  • Toss well.
  • To serve, spoon a portion of the salad on the plate, place a salmon fillet and drizzle with a little butter sauce on top. Tuck in!