In the kitchen with Porter Davis Homes

23 October 2020 - 3 min read

Shaun’s Crispy Skin Salmon with Moroccan Couscous Salad

Learn how to make New Home Consultant Shaun’s go-to Crispy Skin Salmon with Moroccan Couscous  from Everyday Gourmet.


  • 1 cup couscous
  • 1/4 cup toasted pine nuts
  • 1/4 cup chopped pistachios
  • 1 pomegranate, seeds removed
  • 1 red onion, finely diced
  • Juice & zest of 2 lemons
  • 1/2 bunch coriander leaves, chopped
  • 1/4 bunch mint leaves, chopped
  • 2tbs extra virgin olive oil
  • 4 Tasmanian salmon fillets
  • Sea salt flakes


  1. Place couscous in a bowl and add 1 cup of boiling water. Cover and set aside for 5 minutes
  2. Add the pinenuts, pistachios, cranberries, pomegranate seeds, onion, herbs and season with salt, lemon juice and zest and 1tb of oil. Set aside once combined
  3. Heat a non stick fry pan with the remaining oil
  4. Season the fish and place into the hot pan skin side down
  5. Cook for approximately 3 minutes, until the skin is crispy and flip over
  6. Cook further until the fish has just cooked through, approximately 2-4 minutes
  7. To plate, place a generous spoonful of couscous on the plate, place the fillet of fish and serve with a slice of lemon

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