Thai cuisine is often considered one of the most flavoursome in the world and we, like many others, love it!

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Cooking Info

Prep Time: 35 mins

Cook Time: 30 mins

Servings: 2

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Nutrition Information

Calories: 456

Protein: 29g

Carbs: 51g

Fat: 15g

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Food Diary Barcode

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Ingredients

5 g (2 tsp) garlic, finely chopped

5 g ( 1 1/2 tsp) ginger, finely chopped

3 tbsp reduced salt soy sauce

1 tbsp brown sugar (or sugar substitute for lighter version)

1 tsp turmeric powder

1 tsp sesame oil

2 tbsp lime juice (pretty much the juice of 1 lime)

2 salmon fillets (around 150g each)

2 spring onions, thinly sliced

1 carrot, thinly sliced

1/4 courgette, thinly sliced

100 g (1/2 cup) couscous, uncooked

200 ml (1 cup) chicken stock

2 spring onions, thinly sliced

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Method

1. Mix the garlic, ginger, soy sauce, brown sugar, turmeric powder, sesame oil and lime juice until well combined.

2. ---

   Marinate the salmon for 30 minutes in the mixture.

3. ---

   Cut 2 foil squares (12 in x 12 in) and place spring onion, carrot and courgette in the bottom. Top with one salmon fillet and start folding to make a packet, add the remaining marinade and close.

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   Note: if you've got some spare time, you can sear the salmon on both sides in the frying pan to add a bit of colour and extra flavour but it's not essential. 

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   Pop them into the air fryer at 200ºC (400ºF) for around 20 minutes or until the internal temperature of the salmon reaches 58ºC (140ºF).

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   Heat the chicken stock until boiling and cover the couscous with it, let it rest while the salmon is baking. About 5 minutes before removing the salmon from the oven, shake off the couscous with a fork.

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   Serve the salmon and veggies over the couscous and top with spring onions and fresh coriander.