INGREDIENTS: 

• 4 pieces of salmon

• 1 cup cous cous

• 1 jar HFM coco korma

• 2 bunch boccolini

• ½ bunch coriander

• ½ bunch parsley

• ½ bunch mint

• ¼ bunch dill

• 2 Tbsp almond flakes

• 1 lemon

• 1 chilli

• 50g wild rice

• Salt and pepper

• Extra Virgin Olive Oil 

METHOD: 

1. Place the couscous in a mixing bowl, sprinkle a pinch of salt and pepper, add 1 cup of boiling water and cover for 3 min. Remove  cover and using a fork, separate the couscous.  Let cool.

2. Meanwhile, in a hot frying pan, drizzle olive oil and pour in the wild rice. Stirring constantly, let the rice pop and crunch for approx. 5min and then set aside.

3. Pick the coriander, mint, parsley and dill and mix together with the couscous and wild rice. Add in the almonds and season with salt an pepper. Set aside.

4. Heat the coco korma curry sauce in a small pot. In a hot frying pan, drizzle olive oil and place the salmon (flesh side first) and sear for 3 min. Turn to skin side down and sear for another 5 min or until skin is very crisp and salmon is just cooked in the middle. Remove from pan, rest for 5 min.

5. To serve, place down the couscous salad, coco korma sauce and a squeeze of lemon juice. Top with salmon and enjoy!

Serves: 4
Cooking time : 25min