For those light iftars when a heavy munch just sounds too much to handle…
Marinade your salmon fillets in:
Honey, Crushed green chillies (2/3), Salt, Black pepper, Olive oil.
Whilst pan frying sprinkle with seseme seeds – Ensure you don’t overcook it – Salmon should be rare inside
I used ready flavoured Couscous by Chef Ainsley Harriot (Available at Tesco) but I found it too basic so added my own seasoning.
Flake salmon over cooked couscous & top with whatever you wish will make your warm salad more interesting… I used mozzerella balls, lime & chive flowers from the garden