Zesty Seared Sriracha Salmon & Edamame Couscous Salad - Ainsley Harriott

Ingredients

• For the Sriracha Salmon
• 2 tbsp sriracha, plus extra to serve
• 2 tbsp honey
• 1 tbsp soy sauce or tamari
• juice and zest of ½ lime
• 2 cloves of garlic, minced
• 2-4 sustainable salmon fillets, patted dry
• For the Edamame Couscous Salad
• 1 x packet of Ainsley Tomato & Chilli Couscous
• 100g frozen edamame beans, steamed/boiled or microwaved then cooled
• ¼ - ½ cucumber, deseeded, sliced into half moons
• 1 avocado, sliced
• 1 spring onion, thinly sliced
• 1 tsp sesame seeds
• sriracha or sriracha mayo, to serve
• lime wedges, to serve