Teriyaki salmon parcels on a bed of vegetables with couscous

Ingredients for 2 servings:

• 250 g salmon fillet(s)
• 4 tbsp sauce (teriyaki)
• 1 tbsp liquid honey
• 1 tbsp lime juice
• Black pepper, ground
• 125 g couscous, pre-cooked
• 250 g leaf spinach
• 1 clove(s) garlic, crushed
• 200 g Chinese cabbage, cut into strips
• 1 tbsp clarified butter, or olive oil
• Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 40 minutes

Mix together the teriyaki sauce, lime juice, honey, and pepper and place in a freezer bag. Add the fish, seal the bag, and let marinate in the refrigerator for about 4 hours. Prepare the couscous according to the package instructions. Preheat oven to 200 degrees Celsius (convection oven). Briefly sauté the prepared vegetables and garlic in hot oil in a deep pan or wok and season with a little salt and pepper. Butter the center of two strips of aluminum foil, each 30 x 40 cm. Place 2 tablespoons of couscous per person, followed by 2 tablespoons of vegetables into a package. Then add the fish fillet and the remaining marinade on top. Seal the fish packages into “bonbons,” place them in a heatproof glass bowl, and roast for about 20 minutes. Ideally, the fish should still be soft in the center and not dry. Serve leftover vegetables and couscous separately, if desired. Variation: With bok choy or Chinese broccoli