Honey Salmon with Couscous

STEP 1

Season (both sides of) the salmon filets with curry powder and salt. Place a large pan over medium/high heat. Drizzle the pickled pepper oil in the pan and add your salmon filets, grill for  5 min on each side.

STEP 2

Prepare couscous based on instructions on the packaging. 

STEP 3

Zest the orange, cut in half and set aside. Roughly chop the pistachios and pickled peppers and set aside.

STEP 4

Juice the orange over the salmon in the pan and save the skin. Add the orange zest and honey to the pan. Tip your pan and baste the filets with the sauce. As the sauce thickens up, turn off the heat.

STEP 5

Pour the couscous into a large bowl. Add your pistachios, pickled peppers and sliced snap peas, season with salt.

STEP 6

To serve, spoon about a cup of couscous onto your plate. Top the couscous with a filet of salmon, gently breaking up the salmon with the back of a spoon as you plate. Top the entire dish with the glaze. If you have it on hand you can garnish the dish with a dollop of yogurt or a few mint leaves.