recipes
Honey Glazed Salmon on a chickpea and beetroot couscous with roasted almonds
2020-12-05
Ingredients
- 1 x 150g salmon fillets
- 3 tbsp. teriyaki sauce
- 2 tbsp. honey
- 1 1/2 tbsp. olive oil
- 2 gloves garlic, chopped
- 1 shallot, chopped
- 11/2 glass vegetable stock
- 100g couscous (Lamb brand)
- 3 tbsp. crushed roasted almonds
- 50g cooked chickpeas
- 50g beetroot
- Small bunch Kale
Method
In a bowl mix together the teriyaki sauce and honey and rub all over the salmon pieces. Allow to sit for 15 minutes before placing on a baking tray and grill till medium. Meanwhile, heat 1 tbsp. olive oil in a pan and sate` together the garlic and shallots till soft. Add the vegetable stock and bring to the boil. Add in the couscous and stir well, remove off the heat and cover to cook for 5 minutes. Add in the almonds, beetroot and chickpeas, season well with salt and pepper and mix well. Sauté the Kale in a hot pan with ½ tbsp. olive oil, season and take off the heat. Serve the grilled salmon on the couscous and kale.
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