Fearless Sesame Crusted Salmon

Put the onion in a small frying pan with 1 tbsp of olive oil and a pinch of salt and pepper. Cook on medium-low heat for 15 mins until it is soft and sweet. Tip: Turn the heat lower if necessary so it doesn’t end up burning.

In a bowl mix three-quarters of your coriander, the tomatoes and 1/4 tsp of salt and a good grind of pepper. Squeeze over 1½ tsp of lime juice and 1 tbsp of olive oil, mix and leave to the side.

Put 300ml of water in a pot with the chicken stock pot and 1 tsp of olive oil. Once it comes to the boil add in the couscous. Cover the pot with a tightly fitting lid, take it off the heat and leave to the side until the rest of your meal is ready.

Rub ¼ tsp of olive oil onto each salmon fillet and season with salt and pepper. Put the sesame seeds on a plate or board and roll the salmon in the sesame seeds, coating the fillets on all sides. Heat 1 tbsp of olive oil in a frying pan on medium heat. Once hot, cook the salmon for 4 mins on each side turning only once.

Fluff up your couscous with a fork. Add your lime zest, your slow cooked red onion and mix all of this together.