Cajun Salmon With Curried Couscous and Tenderstem Broccoli Recipe

Joanne Brook-Smith

10 hours ago

How to Make Cajun Salmon With Curried Couscous and Tenderstem Broccoli

By Paul Watters, Executive Chef and Ravish Magazine Columnist

If you’re looking for a colourful, flavour-packed dinner that feels restaurant-worthy but is simple enough for a weeknight, this Cajun salmon with curried couscous is a fantastic choice. The smoky spice crust on the salmon pairs beautifully with fragrant curried couscous, while tenderstem broccoli and sweet peppers add freshness, texture and vibrant colour to the plate.

Ravish Magazine columnist and executive chef Paul Watters is a firm believer that great food should excite all the senses. This dish combines bold Cajun flavours with warming curry spices and a punchy harissa sprinkle to create a meal that looks every bit as impressive as it tastes. It’s also packed with protein, vegetables and aromatic herbs, making it a balanced dish that doesn’t compromise on flavour.

Whether you’re cooking for family, entertaining guests or simply treating yourself to something special, this recipe delivers maximum impact with minimal fuss.

Serves 2

For the Salmon

2 salmon fillets (180–200g each)
1 tbsp olive oil
1 tsp smoked paprika
½ tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp dried thyme
½ tsp dried oregano
½ tsp sea salt
¼ tsp black pepper

For the Curried Couscous

150g couscous
200ml hot vegetable stock
1 tsp mild curry powder
½ tsp turmeric
1 tbsp olive oil
Juice of ½ lime
1 small red pepper, diced
2 tbsp fresh coriander, chopped
1 small red onion, finely sliced

For the Vegetables

8–10 stems tenderstem broccoli
1 red pepper, sliced
1 tbsp olive oil
Pinch of sea salt
Pinch of black pepper

For the Curry-Harissa Sprinkle

1 tsp harissa seasoning or harissa paste
1 tsp curry powder
1 tbsp toasted sesame seeds (optional)
Zest of 1 lime
Pinch of chilli flakes

Method

Prepare the Salmon

In a small bowl, combine the smoked paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt and black pepper.
Rub the salmon fillets with olive oil.
Coat each fillet evenly with the Cajun spice mixture.
Leave to marinate for 10–15 minutes while you prepare the remaining ingredients.

Cook the Curried Couscous

Place the couscous, curry powder and turmeric into a large heatproof bowl.
Pour over the hot vegetable stock.
Cover the bowl and leave for 5 minutes.
Fluff the couscous with a fork.
Stir through the olive oil, lime juice and chopped coriander.

Cook the Vegetables

Heat the olive oil in a large frying pan over a medium heat.
Add the tenderstem broccoli, sliced red pepper and red onion.
Cook for 3–4 minutes until softened but still vibrant and slightly crisp.
Season lightly with salt and pepper.
Remove the onion and red pepper mixture from the pan and stir it through the couscous, leaving the broccoli aside for serving.

Cook the Salmon

Heat a non-stick frying pan over a medium-high heat.
Place the salmon skin-side down and cook for 4–5 minutes.
Carefully turn the fillets and cook for a further 2–3 minutes until the salmon is just cooked through and beautifully caramelised.

Make the Curry-Harissa Sprinkle

In a small bowl, mix together the harissa seasoning, curry powder, toasted sesame seeds, lime zest and chilli flakes.
Set aside until ready to serve.

To Serve

Spoon the curried couscous into two large bowls or onto two serving plates.
Arrange the tenderstem broccoli around the couscous.
Place a Cajun salmon fillet on top of each serving.
Finish with a generous sprinkle of the curry-harissa seasoning.
Garnish with fresh coriander and lime wedges.

Paul’s Tip

I tend to use dark plates and darker backgrounds when photographing my food. The contrast makes colourful ingredients stand out beautifully, helps highlight textures and gives dishes a more professional, restaurant-style appearance.

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