This Salmon dish is the ideal dinner to make your body love you more after some over indulging. Light and fresh with the cous cous and vegetables but tickling the taste buds with fiery heat from chipotle. You can add or take away ingredients from the cous cous to suit your taste and can also leave off the chipotle if your not a fan of spice.
2 Salmon fillets
1 Tbsp chipotle paste
100g Cous Cous
Half a shallot, finely diced
A small handful of spinach
1 Tbsp chopped coriander
Half a red pepper, diced
A small handful of broad beans (frozen are fine)
50g Parlick Fell hard Sheeps Cheese (or equivalent)
100ml soured cream
Juice of 1/2 a lemon
Extra Virgin Olive Oil
Salt and black Pepper
To prep the broad beans, boil in simmering water for 3 minutes then drain under cold water. Gently squeeze each broad bean to remove the beans from their pods and set aside.
Mix the soured cream with the lemon juice and season lightly with salt ad white pepper, mix and set aside.
Pre-heat your grill to a medium heat. Spread the chipotle paste on top of the salmon fillets and grill for 7-8 minutes until just cooked through, remove and rest for 2 minutes.
While the salmon cooks, place the cous cous in a bowl and add 120ml of boiling water, mix lightly with a fork then cover tightly with cling film and leave to absorb for 5 minutes. Remove the cling film and add the spinach, shallots, coriander, red pepper and broad beans. Crumble in the cheese, season lightly with salt and black pepper and drizzle with extra virgin olive oil.
Mix well and serve with the salmon and soured cream.