Salad with Roasted Salmon, Couscous, and Vegetables

Ingredients

• 2 tablespoon soy-sauce
• 1 tablespoon lime-juice
• 2 teaspoon molasses
• 1 teaspoon ginger-fresh
• 1 teaspoon sriracha
• 150 gram salmon-fillet
• 100 gram couscous
• 3 tablespoon chickpeas
• 2 piece cucumber
• 5 piece radish
• 1 piece green-onion
• 2 tablespoon olive-oil
• 1 tablespoon lemon
• 0.5 clove garlic
• 1 teaspoon oregano-dried
• 0 to taste salt
• 0 to taste black-pepper
• 2 teaspoon sesame-seeds

Tools

• oven
• roasting-pan
• bowl
• knife
• cutting-board
• spoon
• pan

Instructions

1. Mix all the marinade ingredients together in a small bowl.
2. Place the salmon fillet skin-side down in a baking dish.
3. Pour the prepared marinade over the salmon, then bake at 200°C (top and bottom heat) for about 15 minutes.
4. After baking, let the salmon cool, separate it from the skin, and break into smaller pieces.
5. Prepare the couscous according to the package instructions.
6. Slice the cucumbers.
7. Cut the radishes into smaller pieces.
8. Finely chop the green onion along with the tops.
9. Combine olive oil, lemon juice, garlic, oregano, salt, and pepper to prepare the dressing.
10. Toast the sesame seeds in a dry pan.
11. Combine the couscous, vegetables, chickpeas, and pieces of roasted salmon in a bowl.
12. Drizzle the salad with the prepared dressing and gently mix.
13. Sprinkle the salad with the toasted sesame seeds.