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5 Spice Salmon With Couscous

Ingredients

2 Salmon Fillets
Packet of couscous. (Lemon & Coriander flavour from Tesco is great! Or plain couscous cooked as instructions on pack)
1 Lemon
1 Orange Pepper
1 Yellow Pepper
3 Spring onions (Chopped into small slices)
10 Cherry tomatoes (Optional)
Pine nuts (Quarter of the pack)
Jar of Chinese five spice

Serves 2

Method

Grate Lemon and place zest in a bowl.
Sprinkle over Chinese 5 spice, a little lemon juice and teaspoon of olive oil
Add the chopped spring onions
Mix together in the bowl and place the mixture on top of each Salmon Fillet. Wrap the fillets into a foil parcel and place in the oven to bake for 15 minutes or to your taste
While salmon is cooking, cook the couscous as instructed on the packet.
In a frying pan, fry the pine nuts till browned. (This is worth the effort as it give a lovely toasted flavour)
Chop the peppers and tomatoes into small chunks and place into a large bowl.
Once the couscous is cooked & cold throw into the bowl and mix with the vegetables. Add the pine nuts and mix well
Place the salmon fillets on a plate and serve with the couscous.
Sprinkle with a little lemon juice.
Serve

How we like it

We sometimes have the couscous hot, it’s just as nice. If you have had a good week feta cheese with this is fab! Even better, try Tesco Mediterranean couscous and throw in some sundried tomatoes from the deli counter.

Goan Fish Curry

Ingredients

2 Onions
2 Long green chillies deseeded and thinly sliced.
2 Garlic cloves, finely chopped
4cm Piece fresh ginger, peeled and grated
2tsp Ground cumin
2tsp Ground turmeric
2tsp Garam masala
2tsp Ground coriander
2 Bay leaves
150ml/5fl oz Reduced-fat coconut milk
400g Can chopped tomatoes
5tbsp Vegetable stock or water
600g/1lb 5oz Skinless haddock fillet, cut into chunks
Juice half a lime
2tbsp Chopped fresh coriander.

Serves 2-3

Method

Spray heavy-based saucepan with low-fat cooking spray, then fry the onion over a medium heat. Stirring until softened and beginning to colour. Stir in the chillies, garlic, ginger, ground spices and bay leaves, then leave to cook for 1 minute.
Pour in the coconut milk, chopped tomatoes, stock or water, and then bring to the boil. Reduce the heat and simmer, half-covered for 5 minutes.
Add the haddock, and then continue to simmer, half-covered, stirring occasionally and taking care not to break up the pieces of fish. Cook for about 10 minutes, until the sauce has reduced and thickened.
Season to taste and stir in the lime juice.

Serve sprinkled with the coriander. Rice goes well with this dish.