SALMON WITH COUSCOUS AND 65 DEGREE EGG

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Prep time: 10 minutes

Cook time: 45 minutes

Serves: 2

Ingredients

1 cup couscous

2 fillets Huon Salmon

2 eggs

Dressing:

45ml lemon juice

1/2 cup olive oil

1 egg yolk

1 teaspoon dijon mustard

pinch salt

Method

If you have a steam oven set the oven to steam at 65 degrees celisius and place eggs in the oven for 45 minutes.

If you don’t have a steam oven you can boil the eggs for 4 minutes for a runny yolk or 5 minutes for a firmer yolk.

Cook couscous as per packet instructions.

Add the dressing ingredients to a mixing bowl or a mason jar and mix really well.

Fry salmon fillet in a hot pan skin side down for 4 minutes then flip and fry for another 4 minutes.

To serve place couscous first then salmon then one egg per dish. Finish with a generous drizzle of the dressing over the salmon and egg and allowing the couscous to soak it up.