Barbecued salmon

Barbecued salmon with mixed vegetable rice, butter sauteed greens and barbecue sauce 

Recipes: - barbecued salmon with couscous, vegetables and barbecue sauce.

Chinese Barbecued Salmon

Marinade

2 tbsp peanut oil

1 tbsp soy sauce

1 tbsp Balsamic vinegar

1 tbsp chopped onions

3/4 tsp brown sugar

1/2 clove garlic, minced

1/4 tsp ground ginger

1/2 tsp red pepper flakes

1/4 tsp sesame oil

1/8 tsp salt

Mix all ingredients together in a large bowl and pour over 2 pieces of salmon. Cover, refrigerate and marinade for 4 - 6 hours.

When ready to cook, remove from the marinade, scrape off excess (don't throw it away, you need it for the sauce), and grill on a barbecue or under a grill (broiler) for about 10 minutes until cooked well and the skin crispy.

Couscous

1/2 cup couscous

1/4 cup hot chicken stock

1/4 large onion, sliced

1 carrot, sliced

1/2 stick celery, sliced

1 chili, sliced

6 mushrooms, sliced

1 handful of mixed greens such as spinach, kale, Swiss chard, shredded

1 tsp Harissa

salt, pepper

(This was the original recipe I made, the picture shows brown and white rice, but I wanted to share the couscous recipe with you).

Place the couscous in a bowl and pour over the hot stock, stir well. Cover and allow to stand for 5 - 10 minutes.

Heat 1 tsp oil in a frying pan and gently saute the onion, carrot, celery, chili, mushrooms and greens until wilted and soft.

Fluff up the couscous with a fork and add the vegetables, Harissa and a little salt and pepper.

Vegetable topping

1 leek, white part only, shredded

1/2 zucchini, sliced finely

6 asparagus spears, halved

2 tbsp butter

olive oil

handful chopped mint

salt and pepper

Melt the butter and oil in a pan slowly and add the vegetables. Braise over gentle heat, covered, until they are soft.

Add the mint and season and cook for a few more minutes to allow the mint to wilt and mingle with the other flavours.

The sauce was made from reducing the marinade over low heat in a pan until hot and adding 1/2 cup cream. I also added some baby Swiss chard leaves and a few sprigs of purple sprouting broccoli from my 'garden'.