Spicy Marinated Salmon with Raw Bean Salad

Guess what???

I’m moving house soon, having finally managed to lease my place out! I’m happy in some ways, but sad in others – I’ve had many good times in my wee flat and am sorry to leave it. Even worse, I will no longer be Kittens in the Kitchen… as the cats can’t come with me to my new place.* So I guess I’ll just need to be Kittie in a Different Kitchen…

But on the positive side, I’m moving for a very good reason (which I’ll tell you all about very soon) – and now that I’m moving out, I know that my plans are actually starting to come together!

Anyway, less of the cryptic ramblings and onto the food!

I have about 3 weeks left in my flat – which means three weeks to run down the store cupboard and freezer – I won’t be able to take much with me. So I think it is time for another Store Cupboard Challenge! It is something I had been thinking about doing anyway, and seems to be a bit of a theme in the food blogosphere at the minute, what with Judy’s clean out, and Heather’s purge…

I quite like raiding the pantry and freezer – it makes me feel like I’m on an extended episode of Ready, Steady, Cook! So I started off with this dish – using up some beans and tomatoes from the fridge, 2 almost empty packs of cous cous from the cupboard, and a couple fillets of salmon that I got for a end of day bargain price of £1.20!

The beans and tomatoes are deliberately all but raw. If you don’t fancy raw beans feel free to give them a bit of a steam before adding them – I really fancied the crunch factor of keeping them raw though.

Try eating it hot from the pan – or cold the next day for lunch!

Spicy Marinated Salmon with Raw Bean Cous Cous

I haven’t really put specific quantities – add more or less cous cous to pad it out – or more veg to up the health factor!

  • 150g salmon fillet
  • 1 tsp sesame oil
  • 1 tsp hot sauce
  • 2 tbsp light soy sauce
  • Juice of 1 lime
  • 1 tbsp honey
  • 1 clove crushed garlic
  • 12 grated ginger
  • cous cous
  • stock
  • 3 large tomatoes, diced
  • olive oil
  • salt and pepper to taste
  • Various beans, I used dwarf and sugar snap, cut into bitesize pieces!

Prepare the Salmon…
Chop the salmon into bite size pieces and place in a bowl. Mix together the sesame oil, hot sauce, soy sauce, lime juice and honey and pour over the salmon. Mix well, cover and refridgerate for an hour or two.

Prepare the Cous Cous…
Toast the cous cous for a couple of minutes in a dry pan, until it turns golden. Remove into a bowl and drizzle over about a tablespoonful of olive oil and a bit of salt and pepper. Remember the stock is saltly too, don’t over season! Use your fingers to mix the olive oil into the cous cous – get it all covered and make sure there are no lumps! Add hot stock onto the cous cous, until it is just covered. Cover the bowl and leave for 10 minutes.

This won’t actually cook the cous cous thoroughly – we’re going to add more stock in a bit if we need to. I find doing it this way helps make it fluffy – not soggy!

After the 10 minutes are up, fluff the cous cous well and add the tomatoes and beans.

Heat some olive oil in a hot wok. Drain off the excess marinade from the salmon and add the fish to the pan. Cook quickly over a hot heat so the outside gets a bit of a crust, leaving the inside not quite cooked. Don’t worry if some of the chunks break up, it’s all part of the charm!

Remove the salmon to a bowl.

In the same wok heat a spot more oil add the ginger and garlic and cook out for a couple of minute. Throw in the cous cous mix and fry for a couple of minutes, letting the cous cous pick up all the flavours from the salmon. If the cous cous is still al dente, add a bit more stock (remember the tomatoes will release some juices which will continue to soften the cous cous!)

Return the salmon to the wok and combine with the cous cous.

Serve with a smug grin safe in the knowledge that this is delicious and good for you! And maybe a glass of crisp white wine – it is Friday after all!

Left over tip!
I had some leftovers, so mixed them up with a bit of whisked egg to form a pliable mixture. Formed it into a couple of patties and rolled in panko before doing a shallow fry. I forgot to take pictures – so you’ll have to take my word for it, but these were fab!!! Which I ended up having for breakfast the next day as I was out of bread!

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