1. Flavour Creation

   Prepare ingredients. Add all ingredients to a saucepan. Simmer over low heat until slightly thickened, for about 10 minutes. Strain.

   • 125 g Grapefruit Juice
   • 1 1/2 Tbsp Rice Wine Vinegar
   • 2 Garlic Cloves
   • 2 Tbsp Light Brown Sugar
   • 115 g Low Sodium Soy Sauce
   • 2 Tbsp Hoisin Sauce
   • 1 , grated Ginger Root
   • 1 Tbsp Olive Oil
   • 1/2 Red Chilli
   • 2 Tbsp Tomato Ketchup
2. Preheat

   Preheat the oven to 220C.

   Connect Oven
3. Cook Brussels Sprouts

   Toss Brussels sprouts & oil on a rimmed baking sheet. Season with salt & pepper. Cook for 18 minutes.

   • 450 g , halved Brussels Sprouts
   • 1 Tbsp Olive Oil
   • 1/2 tsp Salt
   • 1 pinch Black Pepper
4. Boil Water

   Combine all ingredients in a large pot & bring to boil.

   • 1 , smashed & peeled Garlic Clove
   • 1/2 tsp Salt
   • 1/2 bunch Fresh Thyme
   • 240 ml Water
5. Season & Cook Salmon

   Season salmon. Cook for 10 - 15 minutes, let rest for 5 minutes.

   TIP: Why rest? Because proteins continue to cook once removed from the oven!

   • 2 Tbsp Olive Oil
   • 1 pinch Black Pepper
   • 1/2 tsp Salt
   • 680 g Wild Atlantic Salmon
6. Couscous Creation

   Add couscous to boiling water & stir. Turn off heat & cover. Let steam for 5 minutes. Remove thyme & garlic. Season with olive oil & lemon zest. Fluff with a fork.

   • 120 g Couscous
   • 1 , zested Lemon
   • 1 Tbsp Olive Oil
7. Serve & Enjoy!

   Pair with good music.

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By Innit Culinary Team