Sweet Chilli Glazed Salmon
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Sweet Chilli Glazed Salmon

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:
Discovery
Quick
Spicy
Protein Rich
Calorie Smart
Climate Conscious
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

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Nutrition Values

Energy (kJ)2576 kJ
Energy (kcal)616 kcal
Fat28.4 g
of which saturates4 g
Carbohydrate60.6 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

Cook the Couscous
1
  • Pop the couscous into a bowl.
  • Stir in 200ml boiling water (500ml for 4p) along with the stock.
  • Cover with a plate or cling film.
  • Leave aside for 10 mins (or until ready to serve).
Get Prepped
2
  • Meanwhile, chop the tomato into 1cm chunks.
  • Trim the cucumber, quarter lengthways and chop widthways into small pieces.
  • Quarter the lemon.
Sear the Salmon
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 hot, add the diced salmon.
  • Cook for 5-8 mins, shifting carefully as it colours to avoid breaking the fish. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
Dress the Salad
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.
Finishing Touches
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 until everything is equally distributed.

TIP: Allow the couscous to cool a little before adding it to the bowl.

Serve and Enjoy
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.