Monday, 29 April 2013

Grilled Salmon with Roasted Fennel CousCous


If you read my blog you'll see that I have been very slack of late with only five entries this year – but now my marathon training has finished and I'm back in Dubai I can concentrate on my favourite hobby – no not running – cooking and eating it :-)........

What might seem odd is I am now going to try and lose some weight – you would think with all the running and training I did I would not need to lose any. But in fact I was eating like a whale to help gain strength to run the 26 miles. But now it's time to take it off.

When I was training my personal trainer showed me an eating plan to help with my running. You could tell it was written by a dietician and not a foodie as it's SO boring and bland I just laughed at it. Of course grilled chicken breast, with tomato salad with five new potatoes is nice and healthy – but hello.....flavour where are you. In my eating plan I am going to try and get as much flavour and textures in there as I can and fennel is a great start in both camps. Fennel is one of my favourites as I love the slight liquorice/anise flavour and according to some it has some very good medicinal properties (http://en.wikipedia.org/wiki/Fennel ).

I was using fennel in my last entry and wondered if I could actually do another recipe so soon, even if I did write it up more than a month ago, what the hell, I enjoy fennel, and this recipe is simple, low in fat, high in omega 3 and the salad leaves and fennel can be used as part of your five a day

  • splash of extra virgin olive oil
  • 1 fennel bulb – washed and sliced (keep the leaves and put to one side)
  • 100g dry couscous
  • boiling water to cover the couscous or vegetable stock (optional)
  • 2 pieces of salmon fillet
  • salt and pepper to season
  • lots of mixed salad leaves (my favourite is baby spinach, watercress and rocket) but any is fine.
  • (serves 2)


Heat the oven to 180 and put the sliced fennel on the tray and rub in a splash of olive oil.
Cook for about 15-20 minutes or until the fennel has started to brown not too much though.

After about 10 minutes, make up your couscous, depending on the pack instructions. I normally just add the couscous to a bowl, pour over the stock ( I use a stock to add a bit more flavour) and then pour over the boiling water so it covers the couscous. I then place tin foil or plastic covering and put to one side for 5-10 minutes.

Place the seasoned salmon under the grill and cook until pink. I actually like my salmon cooked rare, but you can cook it as long as you prefer.

Once the fennel is cooked, roughly chop it up and stir it into the couscous.

Place the mixed salad leaves on plate put the grilled salmon on top and place the fennel couscous around the side and enjoy