Seared Salmon with Honey, Chilli, Ginger & Soy

  It’s the Thursday night recipe from Coffs Coast Health Club’s “Nutrition Complete” recipe collection.  Enjoy and let us know how you enjoy this.

 
 
 Details Nutritional details per serve
Serves :   4 Calories: 364
On The Table In :   Up to 10 minutes. Fat: 9.9
Region :   Asian Protein: 31.6
Gluten Free:   No Carbohydrates: 36.8
Vegetarian:   No Fibre: 2.3
Dairy Free:   Yes    
White Meat Only:   Yes    
No Seafood:   No
Meal Replacement:   Yes
 
Instructions :
1. Thinly slice the chilli and mix together with the honey, ginger and tamari sauce.

2. Cover the salmon with the marinade and allow to stand for 15-20 minutes. If you don’t have time to let the salmon marinate, then you can skip this step.

3. Heat a non-stick frying pan over high heat and cook the salmon for 1-2 minutes per side (or to preferred liking); salmon should be served still slightly pink in the centre.

4. Meanwhile, place the cous cous in a bowl and cover with 1/4 cup of boiling water (if making more than one serve, use 1/4 cup per serving). Add the oregano and stir through the cous cous with a fork; cover the bowl with a tea towel and let stand for 3-4 minutes.

5. Transfer the cous cous and the salmon to a serving dish and garnish with extra chilli. 

 
 
   Quantity Recipe Name
   1 tsp honey, clear & runny
   0.5 tsp bottled ginger, crushed
   120 grams salmon fillets, boned and skinned
   5 mls tamari (wheat-free soy sauce)
   40 grams cous cous
   0.5 tsp dried oregano
   0.25 fresh red chillies (approx 45g each)
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