Serves 2
1 Lemon, zest & juiced (ss) (sff)
1 Onion, finely chopped (s) (sff)
1 Knorr Veg stock pot
1 Cup of garden peas (ss) (ff)
1 tbsp. honey (2.5 syn/2=1.25 syn per person)
2 Salmon fillets (ff)
2 tsp wholegrain mustard (1syn/2=0.5 syn per person)
12.5g fresh dill (half of a 25g pack) finely chopped
100g Couscous (ff)
100g Broccoli heads(s) (sff)
100g Sainsbury’s “be good to yourself” Normandy 0.1% fat Fromage frais (ff)
200mL Hot water
Boil the water & mix with the stockpot to make 200mL of stock.
Weigh out the couscous, mix together & cover, set aside.
In a small saucepan, cook the onions & peas together until soft, turn the heat off & cover, set aside.
In a small bowl mix together the fromage frais, mustard, lemon zest, juice, honey & dill, set aside.
In a hot frying pan place the salmon, skin side down, season well, cook until the side of the salmon has cooked ½ way through, turn over & repeat.
Cook the broccoli for 5 mins then drain & set aside.
In a small pan SLOWLY heat the sauce mixture until about to boil, reduce heat, stir continuously until it starts to thicken.
Mix the onion, peas & couscous together & plate up, place the salmon on top, the broccoli to one side, pour the sauce over.
Credit: Pete’s Recipe Book