Serves 2
Ingredients
1Tsp chilli flakes, ground up
1Tbsp fresh chives, finely chopped
1Tbsp fresh parsley, finely chopped
1 Tbsp. dried dill
1 lemon, zested (s)
1 Egg, whisked (p)
1 Onion, finely chopped (s)
2 Salmon fillets (p)
100g Couscous
Handful of frozen peas (p) (f)
Light soy sauce
Method
Pre-heat the oven to 180C.
Cook the onion & peas in a small saucepan, sprayed with frylight.
Line two small ovenproof dishes with a piece of tinfoil, large enough to fold over & cover the salmon, set aside.
In a small bowl, whisk the egg, set aside.
Mix together in a medium size bowl, the chilli, chives, parsley lemon zest & dill, set aside.
Place the salmon into the egg then cover with the herbs & spices, place each salmon into the oven dish, pour the soy sauce around the base of the salmon, loosely cover with foil, Cook covered for 5 mins, remove & uncover, return to the oven & cook for a further 5-10 mins until the salmon has changed colour & cooked.
While the salmon is cooking, prepare the couscous as per the packet instructions.
When the salmon is cooked, plate up, mixing the onion & peas with the couscous.
Serve with a side salad.
