Ingredients:

4 Salmon filllets
Butter
Herbamare
Ground Pepper Or Chili Flakes

Heat large pan & melt butter till golden brown, sprinkle Herbamare on salmon & place skin down in pan. Sear at hot temperature for 5 min. Using egg lifter carefully turn the salmon over, turn down heat and cover with lid . Cook on gentle heat for about 20min. Grind black pepper or sprinkle chili flakes on Salmon before dishing up.


Stir Fry Veges

1 red onions peeled and sliced
1/2 red pepper sliced into strips
1/2 green pepper sliced into strips
1-2 clove garlic peeled and chopped
6 mushrooms cut in half & sliced
1 baby marrow cut in half & into strips (optional)
1 small aubergine cut in half & into strips ( optional)
1 carrot peeled & cut in half then into strips ( optional)
1/4 cup Olive Oil
Herbamare
2 Tbl Soya Sauce

Heat Olive Oil & fry aubergine strips set aside in large dish. Fry carrots sticks next as they are the hardest vegetables add sliced onions, then baby marrows, chopped garlic & set aside with aubergines. Heat a little more oil & fry mushrooms & red & green peppers. The oil should be very hot to sear the peppers and mushroom. If pan is not hot enough the veges will start to sweat. Add all vegetables back to the pan sprinkle Herbamare and generous amount of Soya sauce.

Prepare Couscous as directed on packet.



Garnish with a lemon and chared tomato wedge ( optional)
Enjoy this lovely Mediterranean Meal!

Tip: Vegetables marked ( optional) are nice to add but you could be creative and stir fry any vegetables you have in your fridge.
To serve chared tomato wedges heat pan at high temperature. Season tomatoes generously with chilies and a touch of Herbamare & place in hot pan with a little oil. While dishing up the meal allow the tomato to sear on all three sides. Dish up as a garnish. Very tasty!