Orange Glazed Salmon With Giant Asparagus & Couscous

Preheat the oven to 180C.

Bring a saucepan of water to the boil. Add the vegetable stock and stir until dissolved.

Zest the orange.

Slice a few thin rings from the orange (1-2 per person).

Juice the remaining orange.

Combine the orange zest, orange juice, honey and rice vinegar in a bowl.

Add the salmon fillet to the marinade and coat.

Remove the salmon from the marinade and place in aluminium foil.

Place the slices of orange atop the salmon and wrap in the foil.

Place the salmon on a tray in the oven to bake.

In a saucepan add the remaining marinade and simmer over medium heat until slightly reduced to a syrupy mixture.

In a frying pan, heat the butter over medium-high heat.

Add the aspargus and cook until blistered on the outside.

In a bowl, add the couscous and hot vegetable stock. Cover and set aside.

Season the asparagus with salt and pepper.

Fluff the couscous with a fork.

Distribute the asparagus among serving plates.

Top with couscous.

Remove the salmon from the oven, discard the orange slices and then place the salmon atop the bed of couscous.

Spoon the orange-honey glaze over the salmon and serve.