Categories
 5Mins Prep Time |
 20 Mins Cook Time |
 Skill Level |
people
Ingredients
- 4/140 grams Skinless salmon fillet, cut into large chunks
- 1 Lime juice
- 4 tablespoons Sweet Chilli Sauce
- 75 grams Cous cous for drizzling
- 200 grams Green Beans
- 2 Tomatoes
Cooking Instructions
- Pop the couscous into a bowl, just cover with boiling water, put a plate on top and leave for 10 minutes to do its thing.
- In a large skillet heat up olive oil over medium heat. Add green beans. Season with salt and pepper. Put lid on and let the green beans steam.
- Once you start to see the green beans getting softer (it may take up to 15 minutes depending on the thickness of the beans), remove lid and let them brown a little.
- Combine the sweet chilli sauce and lime juice in a bowl. Pour half the mixture into a bowl for serving. Thread the salmon onto 4 skewers and brush with the remaining chilli sauce. Marinate for 20 mins.
- Heat a griddle pan until very hot. Shake excess marinade from the kebabs, then drizzle with oil, season and griddle for 8 mins, turning occasionally until the salmon is opaque and comes away easily from the pan. Serve hot with the dipping sauce.
- Add salmon, cous cous and beans to a plate and enjoy!