Teriyaki Salmon Kebabs with Giant Couscous

on Tuesday, 19 September 2017.

This easy dish which can be enjoyed all year is a real ‘crowd pleaser’!

Serves 2                            Time approx 30 mins

 

Full of goodness to support bone growth, the salmon is an excellent source of Vitamin D  as are the mushrooms which have been enriched by exposure to natural light. The giant couscous, a simple to make comfort food is the perfect compliment.

 

Ingredients

 

250g     skin off salmon fillet

1 tbs     olive oil

2 tbs     clear honey

4 tbs     teriyaki sauce

1 tbs     dark soy sauce

100g     giant couscous

700mls  water

1           vegetable stock pot ( I use Knorr)

120g     Vitamin D mushrooms ( available in many supermarkets, I bought mine

             from M&S) 

1           medium sized red pepper

1           lime, cut into wedges (optional)

             small handful fresh coriander, roughly chopped

 

 

You will also need 4 beech skewers.

 

 

 

 

 

 

 
  • To a small bowl add the olive oil, honey, teriyaki sauce and dark soy sauce. Mix            thoroughly and set to one side. Cut your salmon into bite size cubes and add to your bowl along with the marinade mix. Mix through, cover and set aside.

 

  • Meanwhile, add the 700mls of water to a medium pan and bring to the boil.    When boiling, add your stock pot, stir to dissolve and add your couscous. Reduce to a simmer and cook for about 10 mins until soft. Drain and set aside.

 

  • Preheat your grill to high.

 

  • Whilst your couscous is cooking, halve your red pepper, remove the core and cut to bite size squares. Remove the stalk from the mushrooms, wipe clean and cut into quarters.  Once done, you are ready to skewer your kebabs. Start with a piece of red pepper, two pieces of mushroom and a piece of the marinaded salmon, then repeat another twice, ending with a piece of mushroom and pepper! You will find that you will have about 3 pieces of fish to each kebab.
 
  • Place your kebabs on a wire on a baking tray, spoon over any remaining marinade and place under grill turning half way through cooking for 8-10 mins or until salmon cooked through and vegetables nicely browned.

 

  • Divide your giant couscous in bowls, garnish with coriander, place kebabs on top,   drizzle over any leftover marinade in pan and enjoy with a squeeze of lime if desired!

 

   Tip 

   Delicious eaten with warmed flatbreads!

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