Maple Chilli Salmon with Orange Couscous
Sweet, spicy, and citrusy, this vibrant dish is the perfect way to elevate salmon night. Honeyberry’s Maple & Chilli Glaze gives the fish a beautiful caramelised coating, while the couscous is infused with bursts of sunshine from our Freeze Dried Orange Pieces. Quick enough for midweek, impressive enough for entertaining!💡 Tip: Try this recipe with chicken breast or halloumi for a delicious alternative to salmon.
Ingredients
- 2 salmon fillets
- 3-4 tbsp maple & chilli glaze
- 120 g couscous
- 200 ml hot vegetable stock
- 2 tbsp freeze dried orange pieces
- Small handful of fresh parsley, chopped
- Salt & pepper, to taste
Instructions
- Preheat your oven to 200°C (fan 180°C). Place salmon fillets on a lined baking tray and generously sprinkle over the Maple & Chilli Glaze.
- Cook for 12–15 minutes, or until the salmon is cooked through and the glaze is caramelised.
- While the salmon cooks, place couscous in a heatproof bowl. Pour over the hot stock, cover with a plate, and leave for 5 minutes.
- Use a fork to fluff the couscous, then stir in the Orange Pieces, chopped parsley, and seasoning to taste.
- Plate the couscous and top with the glazed salmon. Garnish with extra parsley or orange pieces if desired.