Ginger Marinated Regal Salmon
Submitted by: Regal Salmon
- 500gm Regal Marlborough Salmon fillet, cut into bite size pieces
- 1 tablespoon freshly grated root ginger
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
Couscous
- 1 1/2 cup couscous
- 1 1/2 cups boiling water
- 1 tablespoon reduced salt margarine
- 1/2 cup chopped dried apricots
- 1 spring onion chopped
- 2 tablespoons chopped fresh coriander
- freshly ground black pepper
- Combine the salmon ginger, olive oil and lemon juice in a small bowl, cover and refrigerate for 30 minutes
- Combine dressing ingredients and set aside.
- To prepare the couscous, place couscous, boiling water, margarine and apricots in a large bowl. Cover and stand for 5 minutes. Add remaining ingredients, season with pepper and toss gently to combine.
- Grill or barbeque the salmon pieces for 5 minutes or until golden brown, turning regularly.
- Place cos lettuce leaves onto serving plates, spoon over couscous, top with salmon and diced cucumber. Drizzle with dressing before serving.
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