Ginger Marinated Regal Marlborough Salmon

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Recipe Image

Serves 4


  • 500g Regal Marlborough Salmon fillet, cut into bite
  • sized pieces
  • 1 tablespoon freshly grated root ginger
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • Dressing:
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • Couscous
  • 1 1/2 cups couscous
  • 1 1/2 cups boiling water
  • 1 tablespoon butter
  • 1/2 cup chopped dried apricots
  • 1 spring onion, chopped
  • 2 T chopped fresh coriander
  • Salt and freshly ground black pepper
  • To serve
  • Cos lettuce
  • 1/2 cucumber, finely diced


Combine the salmon, ginger, olive oil and lemon juice
in a small bowl, cover and refrigerate for 30 minutes.
Combine dressing ingredients and set aside.
To prepare the couscous, place couscous, boiling water,
butter and apricots in a large bowl. Cover and stand for
5 minutes. Add remaining ingredients, season with salt
and pepper and toss gently to combine.
Grill or barbeque the salmon pieces for 5 minutes or
until golden brown, turning regularly.
Place cos lettuce leaves onto serving plates, spoon over
couscous, top with salmon and diced cucumber. Drizzle
with dressing before serving.
Natural source of Omega-3s

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