Zesty Seared Sriracha Salmon & Edamame Couscous Salad
Perfect for an easy, satisfying and tasty meal for 2-4. We’re frying the salmon, but it can also be cooked in the oven (8-10 minutes at 200C) or air fryer. Swap the edamame with broccoli florets or spinach if you like.
Method
In a bowl mix together the sriracha, honey, soy sauce, garlic and lime juice & zest. Add the salmon and toss to coat. Cover and marinate for 20 minutes.
Prepare the couscous according to the packet instructions. Fluff with a fork.
Heat a drizzle of oil in a frying pan over a medium heat. Add the salmon fillets skin-side down and fry for 3-4 mins until nice and crispy. Lower the heat and gently flip over the fillets. Cook for 2-3 minutes more or until cooked to your liking.
Toss the edamame beans, cucumber, avocado and the spring onion through the couscous.
Serve the salmon with a side of the couscous salad and garnish with sesame seeds and drizzle with Sriracha (or sriracha mayo if you prefer). Serve with lime wedges for squeezing.
Ingredients
- For the Sriracha Salmon
- 2 tbsp sriracha, plus extra to serve
- 2 tbsp honey
- 1 tbsp soy sauce or tamari
- juice and zest of ½ lime
- 2 cloves of garlic, minced
- 2-4 sustainable salmon fillets, patted dry
- For the Edamame Couscous Salad
- 1 x packet of Ainsley Tomato & Chilli Couscous
- 100g frozen edamame beans, steamed/boiled or microwaved then cooled
- ¼ - ½ cucumber, deseeded, sliced into half moons
- 1 avocado, sliced
- 1 spring onion, thinly sliced
- 1 tsp sesame seeds
- sriracha or sriracha mayo, to serve
- lime wedges, to serve