1 Schultz garlic, mushroom & cream sauce (4.5syn/2=2.25syn)
1 lemon, juice (ss) (sff)
2 Salmon fillets (ff)
100g Couscous (ff)
150g mushrooms, sliced thinly (s) (sff)
200mL “Herb” stock (Knorr herb stockpot)
300mL skimmed milk, part of the daily allowance (1 Hea)
1tbsp light soy sauce
1tbsp white wine vinegar
2tbsp lemon juice (ss) (sff)
Salt & Pepper
Make up the hot stock, bring to a boil, thicken & set aside.
Measure the couscous and place in a bowl, add the stock, stir with a fork and cover with Clingfilm. Set aside.
Place the sliced mushrooms in a saucepan sprayed with fry light and cook until soft.
In an ovenproof dish lined with tinfoil, place the salmon in and marinade with the dill and juice of the lemon, cut slices from the lemon for later.
Preheat the oven to 180c, add the lemon slices on the salmon, cover & place the salmon in the middle shelf after marinating for at least 10 mins, cook covered for the first 15 mins then open to finish cooking.
Mix the ingredients for the teriyaki sauce in a small pan and heat, stirring until it thickens, remove and add to the mushrooms, stir and increase the heat, cook until the sauce has been absorbed into the mushrooms.
Make up the mushroom sauce by tipping the powder into a small saucepan, mix milk until smooth, slowly add the remaining milk while stirring until it thickens, add to the mushrooms, bring to the boil then reduce, allow it to thicken.
Remove the Clingfilm from the couscous, fluff up with a fork and plate up.
Place the salmon on top of the couscous, the mushrooms to one side.
Credit: Pete’s Recipe Book