Recipe Instructions:
Ingredients
75 g couscous
1 small courgette
1 handful of asparagus
1 fresh red chilli
2 ripe tomatoes
a few sprigs of fresh coriander
1 x 120 g salmon fillet , skin on, scaled, pin-boned, from sustainable sources
extra virgin olive oil
½ a lemon
1 tablespoon fat-free natural yoghurt
Method
Pop the couscous into a bowl, just cover with boiling water, put a plate on top and leave for 10 minutes to do its thing.
Slice the courgette into batons, snap the woody ends from the asparagus and deseed and finely chop the chilli.
Roughly chop the tomatoes, then pick and roughly chop the coriander leaves, discarding the stalks.
Slice the salmon into finger-sized strips, drizzle with olive oil, then season with pepper and a small pinch of sea salt.
Heat a small non-stick frying pan over a medium heat, add the salmon, then scatter over the courgette and chilli. Cook for 2 minutes, turning the salmon halfway.
Stir the tomatoes, lemon juice, 1 tablespoon of oil and the chopped coriander into the couscous, then season to taste with salt and black pepper.
Carefully remove the salmon strips to a plate, then add the couscous to the veg left in the pan. Toss and mix together, then place the salmon strips on top of the couscous. Cover with a lid or some tin foil and place back on a high heat for 1 final minute, or until the fish is beautifully cooked.
To serve, slide everything onto a plate, spoon over the yoghurt, then tuck in.
