Every week, Spencer will be highlighting a recipe from Brisbane-based international chef, cookbook author and podcaster Lisa Mead.

This week, she will be talking about her grilled wild salmon with a side of couscous and orange miso dressing recipe.

Ingredients:

• 6 6-ounce portions of wild salmon
• 1 box of couscous
• 1 cup of fresh orange juice
• 2 cloves of garlic, minced
• Salt and cracked pepper to taste
• 2 tablespoons of white miso paste
• 1/2 cup of sushi vinegar
• Vegetable pol for grilling
• 1/2 cup of extra virgin olive oil
• 3 tablespoons of honey
• 1 cup of radicchio leaves and micro-greens for garnish

Method

1. Preheat grill to medium/high.
2. Cook couscous according to box instructions. Set aside.
3. Heat a nonstick fry pan to medium high/high heat. Drizzle in a little vegetable oil, pinch of salt, and the garlic. Stir for 2 minutes and remove from heat.
4. Make the orange miso dressing. In a medium bowl, add the garlic, a pinch of salt and pepper, orange juice, olive oil, honey, sushi vinegar and miso paste.
5. Wipe grill surface with a piece of paper towel soaked in vegetable oil. This lessons the chance of the salmon sticking to the grill. Baste the salmon with olive oil and salt and pepper. Place the fish skin side down, and cook for approximately 3-5 minutes on each side.

To assemble

Cover a small ramekin in plastic wrap. Fill the ramekin with the couscous mixture. Turn the ramekin upside down on the plate. Place the salmon next to the couscous. Drizzle the orange miso dressing on the salmon. Sprinkle the salmon with micro-greens, and garnish the couscous with a couple of sprigs of radicchio.

Image: Getty iStock