Chef of the Week: Rachel Albert

For the health conscious people 🙂

Sweet chili and pepper salmon with Couscous and vegetable sauce

Couscous (@ your discretion)

Salmon or Tuna steaks (100g)

Thai sweet chili

One Knorr cube

Cayenne Pepper

4 fresh tomatoes

½ red bell pepper

½ yellow bell pepper

½ green bell pepper

2 carrots cut thinly

Broccoli (Prawns)

Cauliflower (fresh or frozen)

Chili pepper paste

Dry pepper

2 tablespoons of oil

½ an onion

dash of mixed herbs or thyme

1)   Season your salmon with thai sweet chili and cayenne pepper, use the cayenne according to how hot you want it. Put it in the oven for 25 mins at 140

2)   Chop up all your vegetable into little diced pieces.

3)   Heat up your oil 1 tablespoon and add your onions first, then tomatoes and mixture of red bell peppers, let it caramelize to a nice sauce.

4)   Add in your thinly slice carrots broccoli and cauliflower, let it cook make sure it is soft (for the broccoli and cauliflower you can steam it first)

5)   Add in your prawns and ½ of the knorr cube, chili pepper paste and dry pepper, let it simmer and come together. Reduce the heat till salmon is ready and put in your saucepan with your sauce in the oven for 3 mins.

6)   Put you couscous in a pot of boiling water and a tablespoon of oil (No salt in mine but you can add some if you wish) let it cook till soft should take about 5 mins.

7)   Serve couscous with mixed herbs on top.