GRILLED THAI CRUSTED SALMON FILLETS WITH SPRING ONION CREME FRAICHE

GRILLED THAI CRUSTED SALMON FILLETS WITH SPRING ONION CREME FRAICHE

This recipe comes from the back of a packet of Ainsley Harriot Citrus Kick Couscous.

Serves 2

2 x 150g-175g salmon fillets, skin on but scales removed

approx 20ml (4tsp) red Thai curry paste

1 x 100g sachet Ainsley Harriot Citrus Kick couscous

For the Spring Onion Creme Fraiche

200ml tub creme fraiche

3 spring onions, finely sliced

5ml (1tsp) runny honey

juice of ½ lime or lemon

small bunch coriander, finely chopped

salt and freshly ground black pepper

Take each fillet and with the skin side up, make three or four cuts about halfway through.  Generously smear on the Thai curry paste, making sure that you get the paste well into the cuts.  Put the fillets into a dish, cever and refrigerate for about ½ hour.

Meanwhile make up the couscous according to thepacket instructions.  Make the Spring Onion Creme Fraiche by combining all of the ingredients.  Set aside.

To Cook the salmon: Pre-heat the grill to it's hottest setting.  Put the fillets, skin side up, under the grill, close to the top.  Grill for about 5 mins until the skin is dark and crispy and the flesh is just cooked.  If the fillets are very thick you may need to lower the grill pan and cook for a further 2-3 mins, but take care not to overcook.

To serve: Serve the fish with  the couscous and a generous dollop of the creme fraiche.