Spiced salmon with herb couscous
2 tsp, cumin
Skinless salmon fillet(s)
450 g, (cut into 3cm pieces)
Fresh flat-leaf parsley
1 cup(s), plus extra to serve
Freshly squeezed orange juice
¼ cup(s), (60ml)
250 g, trimmed, steamed
400 g, trimmed, steamed
1 x 3 second spray(s)
- 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.
- 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.
- Combine juice, vinegar,honey and remaining cumin and mustard powder in a small bowl. Add to the couscous and stir to combine.
- Serve salmon with honey couscous, steamed beans and carrots and sprinkled with extra parsley leaves.