2 Salmon Fillets (ff)
1 Lemon (ss)(sff)
1tsp Ras-el-Hanout Spice
1tsp “Very Lazy” garlic
1Tbsp “runny honey”
1 Spring Onion, sliced, finely (s)(sff)
100g Couscous (ff)
1 Knorr “herb” stockpot
Place the salmon in an oven-proof dish, lined with tin foil.
Zest the lemon, then cut in half and extract the juice from one half only, tip into a small bowl, add the Ras-el-Hanout spice, garlic and half of the sliced onion, mix together then coat the salmon and leave to marinade for at least 30 mins.
Pre-heat the oven to 180c.
Brush the salmon with the marinade mix before covering with the tin foil and cooking for 10 mins, remove from the oven, then coat with the honey, return and cook uncovered for a further 5 mins.
Make the Couscous by putting the measured amount in a Pyrex dish, add the remaining spring onion and the other half lemon’s juice, make up stock by adding boiling water to the “herb” stockpot and mixing then pouring over the Couscous, then mix with a fork and cover with Clingfilm and set aside for 5 mins.
Plate up, fluffing up the couscous, and lay the salmon on top.
Serve with a side salad.
Credit: Pete’s Recipe Book
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