Try this delicious grilled salmon fillet topped with wholegrain mustard and served with a soya bean and pea couscous. A perfect quick, cheap and simple to make meal for two
- 300g (10oz) salmon fillet, cut in 2
- Salt and ground black pepper
- 2 teaspoons wholegrain mustard
- 6 cherry tomatoes on the vine
- 90g (3oz) frozen soya beans
- 90g (3oz) frozen peas
- 150g (5oz) couscous
- 1 tbsp olive oil
- Juice of ½ lemon
- 1 gherkin, chopped
- 1 tbsp chopped fresh parsley
Set the grill to high. Put the salmon fillets on a Teflon non-stick sheet, on the grill pan, and season with salt and pepper. Spread mustard on each fillet. Grill for 5 mins, then add the tomatoes and cook for 5 mins.
Pour 150ml (¼ pint) boiling water from a kettle into a small pan. Add the soya beans, cover and cook for 5 mins. Add the peas and cook for 1 min, then turn off the heat. Stir in the couscous, oil and lemon juice and leave for 3 mins for the couscous to absorb the liquid. Season and stir in the gherkin and parsley. Serve with salmon and tomatoes.
Top tip for making Grilled mustard salmon
Try this with basil pestoinstead of wholegrainmustard for a change.