Teriyaki Salmon with a couscous & chickpea salad
A WORD FROM THE CHEF
This is a quick, impressive and tasty recipe. It takes just 20 minutes to prepare and 15 minutes to cook.
INGREDIENTS
(Serves four)
Four Salmon fillets
2tbsp sweet chilli sauce
2tbsp Irish honey
2tsp sesame oil
4tbsp soya sauce
4tsp grated fresh ginger
For the couscous salad
160g couscous
250ml vegetable stock
400g tinned chickpeas
1/2 red chili, chopped
One garlic clove chopped
Three scallions, chopped
10 cherry tomatoes, halved
50g raisins
25g flaked almonds, toasted
Chopped parsley
For the lemon dressing
3tbsp rapeseed oil
One lemon, juiced
1/4 tsp paprika
1tsp Dijon mustard
METHOD
For the lemon dressing, whisk all the ingredients together and set aside.
To make the couscous salad, pour the warm vegetable stock over the couscous and cover for five minutes.
Once all the stock has been absorbed, add the couscous and the remaining salad ingredients into a large bowl, pour on the dressing. Mix this well and keep at room temperature until serving.
Now onto the salmon, preheat your oven to 200C/180C fan.
For the Teriyaki marinade, mix all the ingredients together.
Place the salmon fillets on a lined baking tray and spoon over the marinade, allowing to sit for five minutes.
The salmon goes into the preheated oven and, depending on the fillet size, they will bake for 12-14 minutes.
Serve the sticky salmon with the dressed couscous salad and some green vegetables.
ABOUT THE CHEF
Shane Smith from Lavey runs his own Online Cookery School and you can check out a list of his classes below or online at www.chefshanesmith.ie
Gift vouchers are also available.
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