Crispy Skin Salmon on Spiced Couscous – Delishar

Happy 2016!! I apologise for the late wishes as it has been a while since my last post. The family and I took a vacation to spend Xmas and New year with their family in the USA. It was such a fun and fruitful trip. Fruitful not because of the shopping we did, which wasn’t a lot. Just some winter gears in preparation for our first ski trip this year. But for the wonderful time spent with family. 

The girls got to hang out with their paternal grandparents, fun uncle, and lovely cousins. I can’t elaborate how sweet and well-mannered those 2 nieces of mine are. They are super helpful and awesome babysitters! The husband and I got to spend some quality time together while they babysat. The girls made their first snow angel, snowman, and snow-pup. We had so much fun just spending time with family, and it was liberating to be disconnected from cyber-world for a while.


Just before I left for the trip, I popped by The Alaska Guys for my supply of quality wild caught Alaskan seafood. While I was there, Kevin the owner of TAG generously suggested a giveaway for readers of my cooking blog. I’m ecstatic to share with you this giveaway. TAG is giving away 1KG of their wild caught halibut fillets valued at $82. Each fillet is fresh frozen, and individually packed for your convenience! 

When I got back home, I quickly whipped up this complete meal. It takes no time at all to cook this gorgeous dinner. Very little prep is needed, and only requires simple ingredients. I was able to complete and plate the whole meal in 30 minutes. During dinner time, the husband’s first question was, “This is fish from TAG?!” without even trying it first. He dug in without waiting for my answer, and replied himself saying, “Yup! I can so tell the difference! It’s son darn good!”. And he was right, all it needed was salt and pepper, no sauce too. Simple, and absolutely delish!

Do visit this post to read more about my write up on wild vs farmed fish. This giveaway will be just in time for you to prepare a delicious CNY meal! I hope you win this giveaway, and treat yourself and your love ones to some quality seafood this CNY! You’ll definitely be able to taste the difference in quality, and be a convert to wild caught fish like us. To take part in the giveaway, simply follow the directions of the rafflecopter widget at the end of this post. 


Wild Salmon on Spiced Couscous


Crispy Skin Salmon

  • 400 g salmon fillet protion into 2 fillets (preferably wild caught)
  • 1 tbsp olive oil
  • Salt and pepper to taste

Pan Roasted Vegetables

  • 6-8 spears of asparagus tough ends and skin removed
  • 8 cherry tomatoes halved
  • 1/2 zucchini quartered lengthwise
  • 1 radish thinly sliced (optional)
  • 1 tbsp olive oil
  • Salt and pepper to taste

Spiced Couscous

  • 1 cup couscous
  • 1/4 yellow onion diced
  • 1 clove garlic minced
  • 1 tbsp olive oil
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1 1/2 cup 375ml chicken broth (add 1/4 cup more if you like your couscous more moist)
  • 1 tbsp chopped cilantro
  • 1 tbsp chopped spring onion

Crispy Skin Salmon

  • Clean the salmon and make sure that salmon skin has no scales.

  • Pat dry salmon on both sides.

  • Season both sides of salmon generously with salt and pepper.

  • Turn and season the flesh side of the salmon.

  • Heat pan on med high heat with oil.

  • When oil is shimmering, reduce heat to medium.

  • Add salmon skin side down, and hold it down for 5 seconds.

  • Do not touch/move/flip fish, allow it to sear and cook until skin is crispy and released from pan (about 4 mins), before checking.

  • Flip salmon carefully and allow to cook for another 2-3 mins, or until preferred done-ness.

Sauteed Vegetables

  • Heat pan on med high then add oil.

  • Saute asparagus until slightly tender, about 3 minutes.

  • Add zucchini and saute for another 1-2 minutes or until tender.

  • Season with salt and pepper.

  • Add cherry tomatoes, and saute for 30 seconds.

  • Remove from heat, toss in radish, and plate.

Spiced Couscous

  • Heat saucepan with 1 tbsp olive oil over medium high heat.

  • Saute onion and garlic until onion is translucent.

  • Add turmeric and cumin, then saute for 15 seconds.

  • Pour in chicken stock and bring to boil.

  • Add couscous, cover, and remove from heat.

  • Let stand for 10 minutes, then add spring onion and cilantro.

  • Fluff couscous with fork to distribute herbs.

Get the pre portioned cook kit for this amazing dish and
cook it in your own kitchen! Order Now

salmon with couscous 3

To take part in the giveaway, simply complete the Rafflecopter below!

a Rafflecopter giveaway

This giveaway ends on Friday, January 22nd, 2016 at 12:00 a.m. Singapore time (GMT+8). The winner will be selected by and will contacted by email. If there is no response after 48 hours, another winner will be selected. Self-collection required for giveaway prize at my convenience. As such, this giveaway is open to Singapore entrants only.

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Garlic Paprika Chicken & Pearl Couscous – Delishar

If you have not tried smoked paprika yet, do yourself a favour and buy a bottle of that amazing spice. You, my friend, have been missing out big time. Yes, BIG TIME! I’ve polished a couple of bottles of smoked paprika. I pretty much put it in any and everything. Sprinkle a little over your scrambled egg. It instantly make it so much prettier and lends another layer of flavour to the fluffy eggs. 

Besides lending a hint of smokiness and sweetness to the dish, that gorgeous hue brightens any dish. I can rave all day about that spice, but I’ll let the recipe do the talking. The chicken was amazing. Seriously, it was really good. I am going to use the same recipe to make some paprika wings in the very near future.

I served it with Israeli couscous, also known as pearl couscous. This is my first time trying the larger grain of couscous. It has a bite somewhat like barley, and taste somewhat nutty. It is made out of wheat flour, therefore is high in fiber, and low on the glycemic index.

To be honest, I’m not a big fan. Perhaps the combination of the texture and taste confuses me. But my girls, had 3 plates that night! It’s really simple to make, much like how one would make rice. Let’s see how this meal was put together. 

Paprika Chicken on Pearl Couscous


Makes 6 legs, 2 extra for the bigger eaters.

Paprika Chicken

  • 6 whole chicken legs
  • 1/4 cup olive oil
  • 4 cloves garlic minced
  • 4 tsp smoked paprika
  • 1 tsp dried oregano leaves
  • 1 tsp dried parsley
  • Zest of 1 lime
  • Salt and pepper to taste
  • 1 lime halved


  • 1 cup Pearl Couscous
  • 1-1/2 cup 480ml Chicken stock, hot
  • 200 g baby beans cut into 1 inch length
  • 1 tbsp olive oil

Paprika Chicken

  • Pre-heat oven to 190C.

  • In a small bowl, add olive oil, paprika, garlic, oregano, parsley, lime zest, salt, and black pepper together. Mix to combine seasoning mix.

  • Place chicken on a baking tray, and pour seasoning mix over chicken.

  • Use a brush to make sure the seasoning is evenly distributed.

  • Bake for 50 minutes at 190C or until chicken is done, juices runs clear.


  • Heat pan on medium heat with olive oil.

  • Toast couscous until light golden, about 5-7 minutes.

  • Pour in hot chicken stock, stir, reduce heat to low, and cover.

  • Allow to simmer gently for 9 minutes.

  • Remove lid, and add baby beans on top of couscous.

  • Cover, and cook for another minute.

  • Remove from heat, allow to rest for 5 minutes, then fluff with a fork before serving.

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