Ingredients

• 4 Salmon fillets
• 1 tablespoon oil 
• 2 shallots, finely chopped 
• 2 garlic cloves, chopped
• 2 tsp ground cumin 
• 2 tsp ground coriander 
• 1 stalks lemongrass, spilt lengthways
• 1 fresh red chilli, deseeded and chopped
• 2cm piece ginger, finely chopped
• ½ teaspoon turmeric 
• Juice of 1 lime 
• 1 tablespoon fish sauce 
• 125g baby sweetcorn, sliced lengthways 
• 1 red pepper, diced  
• 225g spinach leaves, stalks removed  and leaves torn 
• Large bunch of fresh coriander, stalks trimmed and leaves chopped 
• 250g couscous 
• Juice of 1 lemon 
• 300 ml boiling water 
• 1 tbsp fresh coriander, chopped 

Method

1. Preheat oven Fan 190c/ Gas 5
2. First put the couscous in a roomy dish and pour the boiling water over it.  Cover and leave for 2 minutes, then fluff with a folk.  Set aside to absorb the liquid while you prepare the stir-fry.
3. Heat the oil in a wok or large heavy-based frying pan over a medium-high heat.  Add the shallots and garlic and fry for 2 minutes until softened but not coloured.  
4. Add the cumin, ground coriander, lemon zest, lemon grass, chili, ginger, turmeric and lime juice.  Stir-fry for one minute. 
5. Stir in the fish sauce and cook for 2 minutes.  Add the red pepper and cook for 3 minutes more. 
6. Finally add the spinach and most of the fresh coriander – reserve a little as a garnish. 
7. Remove the lemongrass before serving. 
8. By now the couscous should have absorbed all the liquid.  Stir though all the ingredients.  You will have couscous left over, you can have it the next day.
9. Sandwich the couscous between the salmon fillets, wrap up in baking parchment and bake for 10-15 minutes.

Mango, Lime and Coconut Salad

Ingredients

• 2 mangos, slightly unripe cut into matchsticks
• 1 carrot, cut into matchsticks 
• 8 cherry tomatoes, cut into quarter
• 1 bag watercress
• 25g of coconut, grated
• 2 tbsp of walnuts, roasted and crushed
• 1 tsp black peppercorns, crushed
• Sea salt

For the dressing

• 2 tsp honey
• 2 limes, juiced 
• 4 tbsp of extra virgin olive oil

Method

1. In a small bowl, mix together the honey, lime juice and olive oil. Set aside.
2. For the salad, cut the mangos and carrot into matchsticks and toss them together in a large salad bowl to mix well. Quarter the cherry tomatoes and drop them into the salad bowl.
3. Divide the salad onto 4 serving plates and top with the walnuts, salad cress and shredded coconut.
4. Sprinkle the salad with crushed peppercorns and sea salt to taste. Drizzle with the dressing and serve.

Equipment 

• Chopping board
• Baking parchment paper 
• Heatproof Bowl
• Small bowl
• Salad Bowl
• Wok or heavy-based frying pan