Salad with Roasted Salmon, Couscous, and Vegetables

Ingredients

• soy sauce 2 tablespoons
• lime juice 1 tablespoon
• molasses 2 teaspoons
• fresh ginger root 1 teaspoon
• sriracha 1 teaspoon
• salmon fillet 150 grams
• couscous 100 grams
• chickpeas 3 tablespoons
• cucumber 2 pieces
• radish 5 pieces
• white part of green onion 1 piece
• extra virgin olive oil 2 tablespoons
• lemon 1 tablespoon
• garlic clove 0.5 cloves
• dried oregano 1 teaspoon
• salt 0 to taste
• black pepper 0 to taste
• sesame seeds 2 teaspoons

Tools

• oven
• roasting-pan
• bowl
• knife
• cutting-board
• spoon
• pan

Instructions

1. Mix all the marinade ingredients together in a small bowl.
2. Place the salmon fillet skin-side down in a baking dish.
3. Pour the prepared marinade over the salmon, then bake at 200°C (top and bottom heat) for about 15 minutes.
4. After baking, let the salmon cool, separate it from the skin, and break into smaller pieces.
5. Prepare the couscous according to the package instructions.
6. Slice the cucumbers.
7. Cut the radishes into smaller pieces.
8. Finely chop the green onion along with the tops.
9. Combine olive oil, lemon juice, garlic, oregano, salt, and pepper to prepare the dressing.
10. Toast the sesame seeds in a dry pan.
11. Combine the couscous, vegetables, chickpeas, and pieces of roasted salmon in a bowl.
12. Drizzle the salad with the prepared dressing and gently mix.
13. Sprinkle the salad with the toasted sesame seeds.

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