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BBQ Salmon with Caribbean Couscous, Rice n’ Beans

This simply marinated salmon is perfect for summer dining or it can be cooked on a griddle if the weather isn’t ideal for a BBQ. Served with an easy roasted pepper salsa and our Caribbean Couscous, Rice n’ Beans it’s a real treat for your taste buds! Alternatively try with our Caribbean Couscous or Turkish Couscous & Grains.

Method

Mix the oil, a pinch of salt and pepper, lime juice, thyme, smoked paprika and sugar together in a shallow dish. Add the salmon fillets and coat in the marinade. Leave to marinate for 30 minutes.

Make the salsa. In a small bowl mix together the chopped pepper, lime juice and zest, garlic, ginger, olive oil and honey. Season with salt and pepper.

Preheat your BBQ or a griddle pan over a medium heat and when hot add the salmon flesh-side down. Cook for 1 minute until the salmon has charred lines. Carefully turn over and cook on the skin side until cooked through to your liking.

Meanwhile heat the Caribbean Couscous, Rice n’ Beans according to the packet instructions and fluff with a fork.

 

Once the salmon is cooked serve with the grains, salsa and a wedge of lime or lemon for squeezing.

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Ingredients

  • For the BBQ Salmon
  • 1 tbsp olive oil
  • sea salt and freshly ground black pepper
  • 1 lime, juice
  • ¼ tsp dried thyme
  • 1 tsp sweet smoked paprika
  • ½ tsp soft brown sugar
  • 2 x fillets of salmon, skin on
  • For the Salsa
  • 1 roasted pepper from a jar, finely chopped
  • 1 lime, juice and zest
  • 1 clove garlic, minced
  • 1 cm fresh ginger, grated
  • 1 tbsp olive oil
  • ½ tsp runny honey
  • 1 x pouch of Ainsley Harriott Caribbean Couscous, Rice n’ Beans
  • wedges of lime or lemon to serve