10 salmon portions, thawed
200 ml barbecue sauce
1 kg mega couscous or ordinary couscous
300 g kale or spinach
200 ml mushroom soya
100 ml sesame oil
100 ml sesame seeds
1 Chinese radish (daikon)
1 bunch of dill
salt and white pepper
Brush the salmon portions with the barbecue sauce and season with salt and pepper. Bake the salmon in the oven for about 13 minutes at 200°C before serving.
Cook the couscous following the instructions on the packet, drain the water and return to the pan with the chopped kale, mushroom soya, sesame oil and sesame seeds. Heat through and season to taste.
Peel the Chinese radish and cut it into thin ribbons on a mandoline or a Y peeler. Turn the ribbons with the chopped dill and salt.
Arrange the hot couscous with the Chinese radish, top with the salmon pieces and serve immediately.