Salmon with saffron cous-cous crust


Yield: 1 serving ( Serving Size: 4 )
Community Recipe from


  • 4 whole(s) salmon fillet boned and skinned
  • 5 ounce(s) medium cous-cous
  • 7 ounce(s) dry white wine (200 ml)
  • 1 eggs beaten
  • 3 pinch(s) saffron stamens


  1. 0. preheat oven to 375F/190C
  2. 1. heat white wine to simmer, add saffron, salt and pepper
  3. 2. pour wine over cous-cous in a bowl and allow wine to be absorbed
  4. 3. cut through with knife to fluff
  5. 4. rub salt and pepper into salmon fillets, dip in beaten egg, cover with cous-cous
  6. 5. place on baking tray in the oven, cook for 15-20 minutes
  7. 6. serve on a pool of Tomato and Olive Vinagrette (qv)
April 2012

This recipe is a personal recipe added by dbadger and has not been tested or endorsed by MyRecipes.

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