recipes
Glazed honey salmon with dill and mustard couscous
2024-02-23
Ingredients
For the salmon
2 salmon fillets, skin off
Drizzle olive oil
Salt and pepper to season
1 tbsp honey
For the dressing
1 tbsp wholegrain mustard (Maille)
2 tbsp chopped fresh dill
3 tbsp olive oil
1 tbsp white wine vinegar
Squeeze lime or lemon juice
Salt and pepper to season
You will also need
100g plain couscous (Tipiak)
100g crumbled Greek cheese (Emborg)
1 egg, hard boiled and quartered (Coccodi)
1 avocado, peeled and sliced thickly
1 spring onion, sliced thinly
1 lime, cut into wedges for serving
Method
Start by making up the couscous. Place the couscous into a large bowl, season well with salt and pepper and mix in 200 ml boiling water. Cover and allow to cook for 5 minutes. Meanwhile, season the salmon with salt and pepper and sear in a hot pan with a little oil. Drizzle in the honey and cook for 1 minute on each side to caramelize and go golden. Place onto a baking tray and continue to cook in the oven at 200`c for 6-8 minutes. Meanwhile, fluff up the couscous with a fork. Mix together all of the dressing ingredients and pour into the couscous, along with the spring onions and crumbled Greek cheese. Serve into 2 deep plates and lay over the glazed salmon. Place on the sliced avocado, egg quarters and lime wedges on the side and serve.
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