Ingredients

• 4 x 100g salmon steaks
• 4 tbsp sweet chilli sauce
• 1 tbsp soy sauce
• Thumb sized piece of ginger, grated
• 1 tbsp oil
• 20g butter
• Juice of a 1/2 lemon
• Salt & pepper
• ½ bag of salad

For the couscous

• 1 onion, diced
• 1 pepper, sliced
• 1 garlic clove, crushed
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp cumin
• 200g frozen peas
• 1 tin chickpeas
• 450g veg stock
• 120g couscous

Methods

1. Mix the 2 tbsp of sweet chilli sauce, the soy, and ginger in a dish and add the salmon. Spoon the marinade over the salmon and place in the fridge for 30 minutes.

2. Heat the oil and butter on a low heat till bubbling.

3. Raise the heat slightly and place the salmon skin side down in the pan.

4. Fry for 5 minutes then turn over and fry for 2-3 minutes.

5. Remove from pan, allow to rest for 5 minutes then squeeze over the lemon juice then spoon the remaining chilli sauce over.

6. Serve with the couscous and salad.

Let's make the couscous

1. In a medium pan heat a dash of oil until hot.

2. Add the onion and pepper and sauté for 5 minutes.

3. Add the garlic, paprika, turmeric and cumin and stir fry for another minute.

4. Add in the frozen veg and chickpeas, followed by the stock. Stir and cook for 5 minutes.

5. Add in the couscous and cook until the couscous has absorbed the majority of the stock and increased in size.