Serves
2
Prep Time
10 minutes
Cooking Time
50 minutes
Ingredients
- 500g packet frozen I&J Salmon Fillets - Skin On
- ¾ cup olive oil
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 2 teaspoons water
- 2 teaspoons wholegrain mustard
- 400g packet frozen Birds Eye SteamFresh Plus Pearl Couscous with Chick Peas
- 1 tablespoon freshly chopped parsley
- ¼ cup reserved confit cooking liquid
- Rocket and fresh dill, for garnish
Salmon Skin On
Method
STEP 1Thaw 2 I&J Salmon Fillets following quick thaw packet directions. Combine oil, honey, soy sauce, water and wholegrain mustard in a small baking dish to make confit. Add thawed salmon and cook in a preheated oven at 100°C for 45 minutes.
STEP 2
When salmon is almost cooked, cook frozen Birds Eye Pearl Couscous with Chick Peas following packet directions. Stir through parsley and keep warm.
STEP 3
Spoon couscous into serving dishes. Remove cooked salmon from baking dish and flake over couscous, combining gently.
STEP 4
Drizzle over some reserved confit cooking liquid. Garnish with rocket and dill and serve.
Tips
For an appetiser idea, serve small portions in individual serving dishes.