Anna Scholz, Anna’s Kitchen: Salmon Teriyaki and Cous Cous Recipe

Recipe One – Salmon on Cous Cous Ingredients:

recipe: salmon-on-couscous-2-small1– Salmon fillets
– Fresh Ginger

– Teriyaki sauce

– Honey
– Spring onions

– Leek

– Giant couscous

– Vegetable stock

I calculate 1 1⁄2 salmon llets per person, so when I have a dinner party I cook extra as I hate running out of food and I love leftovers for lunch the next day!

salmon-before-after

 

 

 

 

 

Put the salmon fillets skin side down in an oven proof dish and smother with as much teriyaki sauce as you fancy. Grate your ginger and sprinkle all over your salmon, drizzle with honey and let the whole mix soak up the flavours for at least 15 minutes.

I always spoon some of the sauce over the salmon again before I bake it in my oven at 180 degrees for 15-20 minutes. I eat this salmon very regularly and vary what I serve with it so it doesn’t get boring. I often serve it with baked sweet potatoes, but the cous cos is a favourite.

cous-cous-and-salmonFor the Cous Cous: I serve the salmon on a bed of giant couscous.

First of all I fry the pearly large couscous for a couple of minutes in a tablespoon
of coconut oil (the most healthy way of frying anything). When it starts changing colour and turns a little golden brown add 1⁄2 litre of vegetable stock to the pan and let it simmer with the lid on.

img_0566-smallToday I sliced up 3 spring onions and 2 leeks and added about half of them to the couscous.
Keep on stirring and from time to time add a little more water (all together about another 250 ml) to reach your desired consistency.

For the last 2 minutes add the remaining spring onion and leek mix which should stay nice and crunchy if only cooked for a short time.

Serve on a platter and add the pieces of salmon on the top. Drizzle all remaining salmon sauce over the couscous to add more flavour.

www.annascholz.com

photos: Sebastian Fuchs

Video: Indie Jug Films

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-- Editor-in-Chief SLiNK Magazine

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