Should cook properly more often!

Salmon with basil sauce and orange cous cous (for two)

Cous cous:
300 ml orange juice
1/2 onion, chopped
1 clove garlic, crushed
1 tsp salt
2 tbsp butter
200 ml cous cous

Sauce:
150 ml fish stock
150 ml cream
handful of fresh basil, chopped
salt and black pepper

To serve (essential for overall taste and balance):
bean sprouts
1 orange, thinly sliced

Main attraction:
2 fillets of salmon
(I used organic, and it was amazing - as it should be at that price)
salt and black pepper

Boil the orange juice with the onion and garlic, until slightly reduced.

Bring the fish stock to the boil, add the cream and let simmer. Season with salt (if needed) and pepper. Add the basil just before serving.

Melt the butter in a pan, add the cous cous and salt and stir well. Add the cous cous into the orange juice, mix, cover and let sit on no heat for about five minutes until done (if the mix seems to go too dry, add some boiling water).

Fry the orange slices in the pan, until slightly browned. If you wish, wok the bean sprouts quickly, or you can use them raw.

Season the salmon and place in the hot pan, skin side down. Leave for 3-4 minutes before carefully turning over. Cook for another two minutes.

Serve in an artistic pile of cous cous, salmon and sprouts, decorated with orange slices. Sparkling water was lovely, or Rioja white should go down well. Yum, yum.