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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