Spiced salmon with herb couscous
6
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
A sprinkle of paprika and cumin spices up the fish, while honey adds sweetness to the couscous and carrots.
Ingredients
Ground cumin
2 tsp, cumin
Ground paprika
1 tsp
Mustard powder
1 tsp
Skinless salmon
450 g, (cut into 3cm pieces)
Dry couscous
1 cup(s)
Fresh flat-leaf parsley
1 cup(s), plus extra to serve
Freshly squeezed orange juice
¼ cup(s), (60ml)
Vinegar
1 tbs
Honey
1 tsp
Green string beans
250 g, trimmed, steamed
Carrot(s)
400 g, trimmed, steamed
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 220°C or 200°C fan-forced. Line a large baking tray with baking paper. Combine 1 teaspoon cumin, paprika and 1/2 tsp mustard powder in a small bowl. Sprinkle spice mixture evenly over salmon and place on prepared tray. Lightly spray with oil. Bake for 5–6 minutes for medium or until cooked to your liking.
2
Meanwhile, place couscous in a heatproof bowl and add ¾ cup (185ml) boiling water. Stir, cover, then stand for 3–5 minutes or until liquid is absorbed. Fluff with a fork to separate the grains. Stir in parsley.
3
Combine juice, vinegar,honey and remaining cumin and mustard powder in a small bowl. Add to the couscous and stir to combine.
4
Serve salmon with honey couscous, steamed beans and carrots and sprinkled with extra parsley leaves.
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