Teriyaki Salmon Fillet with Brussels Sprouts & Couscous - Innit

Ingredients

4 Servings

Meat & Seafood

  • Salmon 680 grams

Dry Goods

  • Couscous 120 grams

Pantry

  • Water 240 milliliters

  • Olive Oil 74 milliliters

  • Ketchup 2 tablespoons

  • Low Sodium Soy Sauce 120 milliliters

  • Light Brown Sugar 2 tablespoons

Produce

  • Red Chili 1/2

  • Ginger 1

  • Lemon 1

  • Brussels Sprout 450 grams

  • Thyme 1/2 bunch

  • Garlic Clove 3 cloves

Canned/Bottled Goods

  • Rice Wine Vinegar 1 1/2 tablespoons

Beverage

  • Grapefruit Juice 120 milliliters

Packaged Products

  • Hoisin Sauce 2 tablespoons

Spices

  • Salt 3 1/2 teaspoons

  • Black Pepper 2 pinches

Preparation

  1. Flavour Creation

    Prepare ingredients. Add all ingredients to a saucepan. Simmer over low heat until slightly thickened, for about 10 minutes. Strain.

    • 120 milliliters Grapefruit Juice
    • 1 1/2 tablespoons Rice Wine Vinegar
    • 2 cloves Garlic Clove
    • 2 tablespoons Light Brown Sugar
    • 120 milliliters Low Sodium Soy Sauce
    • 2 tablespoons Hoisin Sauce
    • 1, grated Ginger
    • 1 tablespoon Olive Oil
    • 1/2 Red Chili
    • 2 tablespoons Ketchup
  2. Preheat

    Preheat the oven to 220C.

    Connect Oven
  3. Season & Cook Salmon

    Season salmon. Cook for 10 - 15 minutes, let rest for 5 minutes.

    TIP: Why rest? Because proteins continue to cook once removed from the oven!

    • 2 teaspoons Olive Oil
    • 1 pinch Black Pepper
    • 1 teaspoon Salt
    • 680 grams Salmon
  4. Cook Brussels Sprouts

    Toss brussels sprouts & oil on a rimmed baking sheet. Season with salt & pepper. Cook for 18 minutes.

    • 450 grams, halved Brussels Sprout
    • 1 tablespoon Olive Oil
    • 1 teaspoon Salt
    • 1 pinch Black Pepper
  5. Boil Water

    Combine all ingredients in a large pot & bring to boil.

    • 1 clove, smashed & peeled Garlic Clove
    • 1/2 teaspoon Salt
    • 1/2 bunch Thyme
    • 240 milliliters Water
  6. Couscous Creation

    Add couscous to boiling water & stir. Turn off heat & cover. Let steam for 5 minutes. Remove thyme & garlic. Season with olive oil & lemon zest. Fluff with a fork.

    • 120 grams Couscous
    • 1, zested Lemon
    • 1 tablespoon Olive Oil
  7. Serve & Enjoy!

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 640 kcal  
Total Fat 27.0 g 35%
Total Saturated Fat 4.0 g 21%
Unsaturated Fat 23 g  
Low Cholesterol 95 mg 31%
Sodium 3390 mg 150%
Total Carbohydrate 53 g 19%
Fiber Total Dietary 7 g 24%
Sugars Total 13 g  
Excellent Source: Protein 45 g 89%
Excellent Source: Vitamin C 110 mg 120%
Calcium Ca 111 mg 8%
Iron Fe 4.5 mg 25%
Load More

By Innit Culinary Team