Cajun-spiced salmon with couscous and minted yoghurt

Cajun-spiced salmon with couscous and minted yoghurt

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  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Dinner is taken care of quick-smart with pan-fried salmon, tangy yoghurt and grilled capsicum couscous.

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Nutrition information, Main recipes


  • 100g chargrilled capsicum or chargrilled peppers in oil
  • 500g skinless salmon fillets, cut into 4cm pieces
  • 3 teaspoons Cajun spice mix
  • 375ml (1 1/2 cups) Massel chicken style liquid stock
  • 290g (1 1/2 cups) couscous
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh coriander
  • 130g (1/2 cup) Greek-style natural yoghurt
  • 2 tablespoons water
  • 2 bunches broccolini, ends trimmed
  • Lemon wedges, to serve
  • Fresh coriander sprigs, to serve


  • Step 1
    Drain the capsicum, reserving 2 tablespoons of oil. Coarsely chop. Combine the salmon, 1 tablespoon of reserved oil and 2 teaspoons of spice mix in a bowl. Place the stock and remaining spice mix in a saucepan over medium heat. Bring to the boil. Add the couscous. Cover and set aside for 3 minutes or until the liquid is absorbed. Add the chopped capsicum and remaining reserved oil. Season with salt and pepper. Use a fork to separate the grains.
  • Step 2
    Meanwhile, combine the mint, chopped coriander, yoghurt and water in a small bowl. Season with salt and pepper. Heat a large non-stick frying pan on medium-high heat. Add the salmon. Cook for 3-4 minutes each side or until golden and almost cooked through.
  • Step 3
    Cook the broccolini in a saucepan of boiling water for 2 minutes or until bright green and tender crisp. Drain. Divide the couscous mixture and broccolini among serving dishes. Top with the salmon and yoghurt mixture. Serve with lemon wedges and coriander sprigs.

  • Low carb
  • Low sugar


  • 2425 kj


  • 17g

    Fat Total

  • 5g

    Saturated Fat

  • 7g


  • 44g


  • 86mg


  • 477.48mg


  • 6g

    Carbs (sugar)

  • 59g

    Carbs (total)

All nutrition values are per serve


Variation: Cumin-spiced salmon & cucumber couscous salad: Omit the spice mix and broccolini. Add 2 tsp cumin to the salmon in step 1. Add 2 Lebanese cucumbers, coarsely chopped, to the couscous mixture in step 3.

  • Author: Cynthia Black
  • Image credit: Ian Wallace
  • Publication: Australian Good Taste



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