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    Salmon In Couscous Crumb With Asparagus Salad and Hollandaise Sauce

    Cooking Method



    4 Portions


    45 Minutes

    Cooking Time

    15 Minutes


    • 4 salmon fillets
    • 200g couscous (rinsed)
    • 150ml vegetable stock
    • 2 lemons (juice and grated rind)
    • 1 bunch parsley
    • Half a medium spiced chilli (minced)
    • 1 clove garlic
    • 1 tbsp olive oil
    • 500g asparagus
    • 125g clarified butter
    • 2 egg yolk
    • 3 tbsp white wine vinegar
    • 1 tsp water
    • Seasoning to taste
    • 50g plain flour
    • 1 egg


    In a saucepan add the olive oil, grated lemon rind, chilli, garlic and sweat. Use a low to medium heat, as there is a risk of the garlic burning quickly.

    Once the garlic and chilli have softened, remove from the heat and add your rinsed couscous to the saucepan. Stir until the flavoured oil is thoroughly combined and has coated the couscous. Now it is time to add your vegetable stock. You may not require it all, so add half to start then slowly incorporate more until your couscous is light and fluffy.

    Taste the couscous, checking the texture and flavour. Season accordingly with salt and pepper and add a little lemon juice to taste. Spread this mixture onto a sheet of parchment paper on a baking tray and pop into the oven to dry out for 15 minutes at 180C.

    Whilst the couscous is drying in the oven you can start on your asparagus salad. If you have purchased asparagus tips all you will need to do is wash them. If you have the larger asparagus, bend the spears until they snap and dispose of the woody end. Rinse and keep the remaining spears, set aside ready to steam last minute.

    Remove the couscous from the oven. Coat the salmon fillets in seasoned flour, followed by egg, then cover in the couscous mixture. Repeat this for each fillet, place on a sheet of parchment paper on a baking tray then cook in the oven for 8 minutes at 200C.

    For the hollandaise - put the white wine vinegar into a saucepan and reduce until only 1 tablespoon remains. In a separate heatproof bowl whisk the eggs until pale and fluffy, add the reduced vinegar, then whisk the mixture over a baine marie, removing from the heat to maintain the temperature (ensuring the eggs don’t overheat and scramble!) Slowly add the clarified butter until the mixture thickens, coating the back of a spoon. Store this in a warm place and cover with parchment paper to avoid a skin forming on top of your sauce.

    In a saucepan, add around 2.5cm of water and set up a collapsible steamer inside. Bring the water to the boil, lay the asparagus in the steamer, cover and steam for about 4 minutes (dependant on size of asparagus) until asparagus is crisp and tender.

    Remove the asparagus from heat into a bowl, drizzle with olive oil, lemon juice, salt, pepper and chopped parsley.

    You are now ready to assemble your dish. Remove the salmon from the oven, cut in half showcasing the beautifully flakey flesh. Top with your steamed asparagus, fresh parsley and one tablespoon of hollandaise.