20
Couscous Salad with BBQ & Horopito Salmon
Serves
2
A fresh zesty salad for the warmer months topped with our delicious BBQ & Horopito Dry Rub Hot Smoked Salmon. Perfect for entertaining your family & friends this coming festive season.
Ingredients
1 packet Aoraki BBQ & Horopito Hot Smoked Salmon
100g couscous
200ml water
1 teaspoon miso paste
1 Avocado
1 Handful cherry tomatoes
2 Radishes
Large handful of baby spinach
1 Lime
Salt
Product(s) used:
Method
Step 1
In a pot, bring 200ml of water to a boil and add 100g of couscous pearls
Step 2
Add 1 teaspoon of miso paste and stir until dissolved
Step 3
Cook for about 5 minutes until the couscous is plump and tender. Set aside
Step 4
Halve your cherry tomatoes, quarter your baby radishes. Dice the avocado
Step 5
Add the tomatoes, radishes and avocado with the spinach, couscous pears, freshly grated lime zest and a squeeze of lime juice.
Step 6
Gently combine and add salt to taste and plate
Step 7
Generously flake some BBQ & Horopito Hot Smoked Salmon to finish
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
Learn more
Learn More
Gallery
Other Recipes
Couscous Salad with BBQ & Horopito Salmon
Hot smoked
,
Serves
2
20
A fresh zesty salad for the warmer months topped with our delicious BBQ & Horopito Dry Rub Hot Smoked Salmon. Perfect for entertaining your family & friends this coming festive season.
Ingredients
1 packet Aoraki BBQ & Horopito Hot Smoked Salmon
100g couscous
200ml water
1 teaspoon miso paste
1 Avocado
1 Handful cherry tomatoes
2 Radishes
Large handful of baby spinach
1 Lime
Salt
Method
Step 1
In a pot, bring 200ml of water to a boil and add 100g of couscous pearls
Step 2
Add 1 teaspoon of miso paste and stir until dissolved
Step 3
Cook for about 5 minutes until the couscous is plump and tender. Set aside
Step 4
Halve your cherry tomatoes, quarter your baby radishes. Dice the avocado
Step 5
Add the tomatoes, radishes and avocado with the spinach, couscous pears, freshly grated lime zest and a squeeze of lime juice.
Step 6
Gently combine and add salt to taste and plate
Step 7
Generously flake some BBQ & Horopito Hot Smoked Salmon to finish