Ingredients
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3 teaspoons salt-free lemon pepper (Masterfood recommended)
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2 teaspoons coriander (dried leaves)
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1 teaspoon paprika (ground)
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2 (150 g) salmon fillets (boneless skinless)
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cooking spray (olive oil spray stipulated)
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70 g couscous (1/2 cup)
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125 ml orange juice (1/2 cup freshly squeezed)
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1/4 cup coriander leaves (fresh roughly chopped)
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1 lebanese cucumber (finely chopped)
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1 tomatoes (large finely chopped)
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4 radishes (finely chopped)
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1 teaspoon lemon zest (finely grated)
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1 tablespoon lemon juice (freshly squeezed)
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1/2 teaspoon extra virgin olive oil
Instructions
- Preheat barbecue grill to medium.
- Put lemon pepper, dried coriander and paprika in a small bowl and mix and then rub the mix over each side of the salmon fillets and set aside.
- COUSCOUS SALAD - Put couscous in a small heatproof bowl and heat the orange juice in a small saucepan over a medium heat until hot and then pour over the couscous and stir to combine and then cover the bowl and set aside for 3 to 4 minutes or until the liquid is absorbed and then using a fork, fluff up the grains.
- Add fresh coriander, cucumber, tomato, radish and lemon zest.
- Put the lemon juice, oil and paprika in a small bowl and whisk to combine and then add lemon juice mixture to the couscous mixture and toss to combine and then set aside.
- Spray salmon fillets on each side cooking spray and put on the barbecue and cook on each side for 2 1/2 minutes for medium, or until cooked to your liking and then transfer to a plate, cover loosely with foil and set aside for 2 minutes to rest.
- Put a salmon fillet on each plate to serve, accompanied with the couscous salad.