• 200g cous cous
  • 2 tablespoons Sainsbury's SO organic clear honey
  • 3 tablespoons light soy sauce
  • 2 x 230g packs Sainsbury's Taste the Difference Alaskan salmon fillets
  • 1 x 250g pack asparagus
  • 2 red peppers, deseeded and finely sliced
  • 2 teaspoon mustard seeds, toasted
  • 1 lemon, zest only
  • ½ teaspoon oil
  • 1 x 28g pack fresh mint leaves, chopped
  • 1 x 28g pack fresh flat leaf parsley, chopped


  1. 1

    Place the cous cous in a bowl, pour over 400ml cold water and soak for 10 minutes.

  2. 2

    Meanwhile, mix together the honey and soy sauce in a shallow dish, then add the salmon fillets after carefully checking them for bones and coat in the marinade. Cover and leave in the fridge for 15 minutes.

  3. 3

    Steam or griddle the asparagus. Fork through the cous cous to separate the grains and mix in the asparagus, peppers, mustard seeds and lemon zest.

  4. 4

    Preheat a non-stick frying pan and wipe the surface with the oil. Add the fish and cook over a medium heat for 3-4 minutes each side, adding the marinade for the final minute.

  5. 5

    Stir the herbs into the cous cous and divide between 4 plates. Serve the salmon on top and drizzle over any pan juices.

  6. 6

    * Remember that honey is not suitable for babies under 12 months old.

  7. 7

    * Nutritional information based on an adult's portion only. Find out more about family nutrition from Little Ones.

Nutritional Details

Each serving provides
  • Energy 1964kj 469kcal 23%
  • Fat 10.3g 15%
  • Saturates 1.9g 10%
  • Sugars 16.5g 18%
  • Salt 1.86g 31%

% of the Reference Intakes

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