Teriyaki sauce, Mushrooms & Salmon with Couscous

Ingredients

1 Schultz garlic, mushroom & cream sauce (4.5syn/2=2.25syn)

1 lemon, juice (ss) (sff)

2 Salmon fillets (ff)

100g Couscous (ff)

150g mushrooms, sliced thinly (s) (sff)

200mL “Herb” stock (Knorr herb stockpot)

300mL skimmed milk, part of the daily allowance (1 Hea)

1tbsp dill

Teriyaki sauce

1tbsp sweetener

1tbsp light soy sauce

1tbsp white wine vinegar

2tbsp water

2tbsp lemon juice (ss) (sff)

Salt & Pepper

Make up the hot stock, bring to a boil, thicken & set aside.

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