Glazed Salmon with Spicy Lentil Couscous
Whip up dinner in less than 15 minutes, with our Easy Bowl Dinner Series. This one uses the Spicy Lentil Couscous & Veg Easy Bowl as a base for glazed salmon cooked to perfection in a tamari and ginger marinade. Enjoy a sensational meal for very little effort!
Ingredients
1 Chantal Organics Spicy Lentil Couscous & Veg Easy Bowl- 100ml boiling water
- 1 tbsp Chantal Organics Olive Oil, for frying
- 1 salmon fillet, skin on
- For the glaze
- 2 tsp Chantal Organics Rice Syrup
- 1 tsp Chantal Organics Tamari Soy Sauce
- 1 tsp fresh ginger, grated
- To serve
- ½ cup edamame beans, blanched
- Spring onion slices, to garnish
- Sesame seeds, to garnish
instructions
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Step 1.
In a small bowl, combine the rice syrup, tamari, and ginger. Set aside.
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Step 2
Prepare the Spicy Lentil Couscous & Veg according to package instructions.
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Step 3.
Heat 1 tablespoon of oil in a saucepan on medium high heat. Carefully place the salmon skin side down on the pan and press down with a spatula for 10 seconds. Leave to cook for 4-5 minutes, or until the skin is crispy then flip and cook for a further 2 - 3 minutes. Pour in the marinade and cook for a further 1 - 2 minutes, then remove and set aside.
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Step 4.
Serve the salmon over the couscous, with a side of edamame beans and topped with spring onion and sesame seeds.
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TIPS
Swap out the salmon with tofu for a vegetarian protein alternative. Cook the tofu in the same way.
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Defrosted edamame are pre-cooked, but if you prefer them warmed through, soak them in hot water while adding boiling water to your Easy Bowl.
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You can make the glaze in advance and marinade the salmon in it overnight. Gently pat the salmon skin side with a paper towel before frying.
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Chantal Organics Products used
