Boneless Salmon Fillet
Florets, finely chopped
some sweet chilli sauce, and then put the salmon on top. Put some more sauce
over the top, and then use a brush to make sure it is all over. Let this
marinade while you prepare the cous cous.
and in a bowl add the cous cous. Also put in the broccoli, pepper, cumin and
seasoning. Mix together with a fork. Then, add a generous amount of olive oil,
and mix it all together. Add the boiling water, stopping as it gets to the top
of the mixture. Cover with cling film, making sure there are no gaps.
frying pan, you next need to cook the salmon. On a medium heat add the salmon.
Because of the sweet chilli sauce, it is often a bit smokier, so don’t be
alarmed. Cook for about 3 minutes on each side. Turn the heat off.
Mix the cous cous together making sure all the
water has gone. For extra flavour you could add a squeeze of lemon. Add to a
plate, and serve with the salmon.
beans, roughly chopped
onion, finely chopped
tarragon, finely chopped
ingredients, and get the water ready for the rice. I usually cook around 1/2
cup of rice for myself, cooked with 1 cup of water. In a deep frying pan, heat
some oil. The frying pan needs to have a lid.
warm, add the onion and garlic, cooking for a few minutes until golden on a
medium heat. Add the chicken, and stir until brown all over. Start cooking the
rice at this point, so that it all becomes ready together. Add the green beans
with a splash of hot water. Put the lid on, turn the heat down a little and
leave for about 4 minutes.
and stir all the ingredients together, then add the cumin, tarragon and lemon.
Stir and cover again for a further two minutes. Once the time is up, remove the
lid and add the cream cheese. The mixture will be quite oily, so I usually use
a fork to bring the sauce together. Let it bubble for a few moments, and it is
a bowl, then top with the curry. I like to add some fresh coriander on top for
Time: 10-15 minutes
should take 10 minutes. Remember it is 1 cup boiling water, to ½ cup rice. Once
boiling keep it on a low heat, with a lid on.
microwavable bowl, topped with a little water. Cover with cling film and
microwave for 2 minutes (800 watt). You can leave this until ready to use.
cover in some oil and seasoning. Rub into the whole steak ready to cook.
heat to medium. Add the tuna, and cook for 2 minutes either side.
The rice should be cooked by this time. In the
rice pan, add the sweetcorn and peas, and mix all together with a little
seasoning and some butter. Put on the plate, and top with a tuna steak.