Sweet Chilli Glazed Salmon
with couscous salad
Omega-rich salmon is coated in wonderfully sweet and sticky sweet chilli sauce and served with a crunchy and vibrant couscous salad in this spiced and savoury recipe.
Tags:
Climate Conscious
•Discovery
•Quick
•Spicy
•Protein Rich
•Calorie Smart
Allergens:
Wheat
•Sesame
•Mustard
•Fish
•Egg
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
100 grams
Couscous
(Contains Wheat May be present Soya)
1 sachet(s)
Vegetable Stock
2 unit(s)
Tomato
2 unit(s)
Cucumber
1 unit(s)
Lemon
1 sachet(s)
Middle Eastern Style Spice Mix
(Contains Sesame, Mustard)
1 sachet(s)
Harissa Paste
1 sachet(s)
Honey
2 sachet(s)
Sweet Chilli Sauce
200 grams
Salmon
(Contains Fish)
2 sachet(s)
Mayo
(Contains Egg, Mustard)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)2576 kJ
Energy (kcal)616 kcal
Fat28.4 g
of which saturates3.9 g
Carbohydrate60.5 g
of which sugars18.6 g
Dietary Fiber0.1 g
Protein57.6 g
Cholesterol0 mg
Salt3.1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Instructions
1
- Pop the couscous into a medium bowl.
- Stir in 200ml boiling water (500ml for 4p) along with the vegetable stock.
- Cover with a plate or cling film.
- Leave aside for 10 mins (or until ready to serve).
2
- Meanwhile, chop the tomato into 1cm chunks.
- Trim the cucumber, quarter lengthways and chop widthways into small pieces.
- Quarter the lemon.
3
- Place a pan over high heat with a drizzle of oil.
- Pat the salmon dry with kitchen paper. Season with Middle Eastern spice mix, salt and pepper.
- Once the pan is hot, add the salmon fillets, skin-side down.
- Cook on one side for 4-5 mins then turn over and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
4
- Meanwhile, in a large bowl, combine half the harissa paste, the honey, a good squeeze of lemon juice and ½ tsp of sugar (double for 4p).
- Add the chopped cucumber and tomato to the bowl and toss to coat in the dressing. Season with salt and pepper.
- In a separate small bowl, combine the mayo and remaining harissa paste.
5
- When the salmon is cooked, remove the pan from the heat and add half the sweet chilli sauce.
- Turn to glaze the salmon in the sauce.
- Add the couscous to the bowl with the tomatoes and cucumber.
- Toss together to coat in the sauce.
TIP: Allow the couscous to cool a little before adding it to the bowl.
6
- Divide the couscous between bowls.
- Top with the glazed salmon.
- Finish by drizzling over the harissa mayo and remaining sweet chilli sauce.
- Serve any remaining lemon wedges alongside for squeezing over.
