Serves 2<\/p>\n
Ingredients<\/strong><\/p>\n 1 Schultz garlic, mushroom & cream sauce (4.5syn\/2=2.25syn) Teriyaki sauce<\/p>\n 1tbsp sweetener Method<\/strong><\/p>\n Measure the couscous and place in a bowl, add the stock, stir with a fork and cover with Clingfilm. Set aside.
\n1 lemon juice (s)
\n2 Salmon fillets (p)
\n100g Couscous
\n150g mushrooms, sliced thinly (s)
\n200mL \u201cHerb\u201d stock (Knorr herb stockpot)
\n300mL skimmed milk, part of the daily allowance (1 Hea)
\n1tbsp dill<\/p>\n
\n1tbsp light soy sauce
\n1tbsp white wine vinegar
\n2tbsp water
\n2tbsp lemon juice (s)
\nSalt & Pepper
\nMake up the hot stock, bring to a boil, thicken & set aside.<\/p>\n
\nPlace the sliced mushrooms in a saucepan sprayed with fry light and cook until soft.
\nIn an ovenproof dish lined with tinfoil, place the salmon in and marinade with the dill and juice of the lemon, cut slices from the lemon for later.
\nPreheat the oven to 180c, add the lemon slices on the salmon, cover & place the salmon in the middle shelf after marinating for at least 10 mins, cook covered for the first 15 mins then open to finish cooking.
\nMix the ingredients for the teriyaki sauce in a small pan and heat, stirring until it thickens, remove and add to the mushrooms, stir and increase the heat, cook until the sauce has been absorbed into the mushrooms.
\nMake up the mushroom sauce by tipping the powder into a small saucepan, mix milk until smooth, slowly add the remaining milk while stirring until it thickens, add to the mushrooms, bring to the boil then reduce, allow it to thicken.
\nRemove the Clingfilm from the couscous, fluff up with a fork and plate up.
\nPlace the salmon on top of the couscous, the mushrooms to one side.<\/p>\n