Beautifully simple and perfectly balanced salmon with couscous and stir-fried mixed veggies.
For the couscous
For the firecracker sauce
For the veggies
Preheat the oven to 200ºc.
Combine the ingredients for the sauce except for the salmon in a medium bowl. Split the sauce in half then pour the other half over the salmon and place in a fridge to marinate for at least 30 minutes. Line a baking tray with parchment paper, wipe off any excess sauce from the salmon then bake it in the oven 20 minutes.
While the salmon is cooking, heat a medium saucepan with a splash of water, add the excess firecracker sauce and the other half of the sauce into the pan. Cook on a simmer for 3-5 minutes until the sauce starts to bubble, then turn the heat off.
Put the couscous in a bowl then pour the vegetable broth over it. Cover the bowl with a lid or cling film and allow the couscous to absorb all of the liquid. Fluff the couscous with a fork, allow it to cool for a few minutes then stir in the parsley and set aside.
Heat a large frying pan with the oil, then stir-fry the carrots for 2 minutes before adding the rest of the veggies and the garlic. Cook for 4-5 minutes or until the vegetables are tender. Season with a pinch of salt and black pepper.
Serve the couscous with the baked salmon and veggies. Pour some more sauce over the salmon and sprinkle with chilli flakes and extra parsley if you desire.
Use tofu or tempeh instead of fish for a vegan alternative. Replace fish sauce with soy sauce or mushroom-flavoured soy sauce for vegan firecracker recipe.