Soy and honey salmon with spinach and aubergine couscous

Method

1. Dice the onion and fry it gently in olive oil. Give it a few minutes and add the chopped garlic.
2. When the onion is translucent and starting to colour, add the diced aubergine, with more oil if needed, and season with salt.
3. When the aubergine is almost ready (about 10 minutes), add the spinach.
4. When the spinach has softened, add the very finely chopped chives, the curry and the tahini, stirring well after each addition. After a few minutes you can turn off the heat.
5. Before making the couscous following the packet instructions, put the salmon on to marinate.
6. For the marinade, mix the tamari or soy sauce, chopped garlic, honey and coconut oil, stir well and add the salmon fillets (this amount of marinade is for 4 fillets). Leave for a few minutes and turn the fillets.
7. When the couscous is ready, heat a little oil and cook the salmon fillets over a low heat.
8. Done!

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 290 g	100 g	% IR*	Share
Energy	305 kcal	105 kcal	15 %
Fat	12 g	4.1 g	17 %
of which saturates	2.8 g	1 g	14 %
Carbohydrate	21 g	7.2 g	8 %
of which sugars	3.3 g	1.1 g	4 %
Fibre	4.6 g	1.6 g	—
Protein	30 g	10 g	60 %
Salt	1.3 g	0.4 g	21 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Salt: 1 g per serving
• Extra virgin olive oil: 5 g per serving

Not counted (couldn't be estimated):

• 3 or 4 tbsp tamari or soy sauce

Photos