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Autumn cooking is all about comfort, colour and big seasonal flavours — and this dish delivers all three.
Paul Watters, Executive Chef and columnist, brings together flaky oven-roasted salmon with a bed of aromatic spiced couscous, sweet peas, roasted red pepper and punchy pickled onions for a recipe that feels warming yet fresh. Finished with ripped basil and a dusting of red pepper powder, it’s the kind of effortless, wholesome plate that’s perfect for busy weeknights but elegant enough for weekend hosting.
Here’s how to make it at home.
For the Salmon:
- 2 salmon fillets (about 150–180g each)
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp garlic granules
- Pinch of sea salt and black pepper
- Juice of ½ lemon
For the Spiced Couscous:
- 120g couscous
- ½ tsp turmeric
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika or mild chilli powder
- 200ml boiling vegetable stock (low-salt)
- 1 tbsp olive oil
For the Toppings:
- 100g frozen peas (blanched or steamed)
- 1 roasted red pepper (from a jar or freshly roasted), sliced
- 8–10 pickled baby onions, halved
- A handful of fresh basil leaves, torn
- A sprinkle of red pepper or chilli powder
- Optional: finely chopped chives or parsley for garnish
Method:
- Preheat the oven to 200°C (fan 180°C).
- Place salmon fillets on a lined baking tray.
- Drizzle with olive oil, lemon juice, and season with paprika, garlic, salt, and pepper.
- Roast for 12–15 minutes, or until cooked through and just starting to flake.
Prepare the Spiced Couscous
- In a heatproof bowl, mix couscous with turmeric, cumin, coriander, paprika, and a pinch of salt.
- Pour over the hot vegetable stock and cover with a plate. Leave to steam for 5 minutes.
- Fluff with a fork and stir in olive oil to loosen.
Assemble the Dish
- Spoon the spiced couscous onto a serving plate.
- Scatter over the peas and roasted red pepper strips.
- Place the oven-roasted salmon on top.
- Add the pickled baby onions and ripped basil leaves.
- Finish with a sprinkle of red pepper powder and optional herbs.
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
Groceries
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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