Salmon with Couscous Salad and Cashews

Rinse the salmon steaks and pat dry. Boil the broth and pour over the couscous in a bowl. Soak for about 10 minutes.

Preheat the oven to 180°C (approximately 350°F).

Toast the cashews a dry frying pan and then cool. Mix the soy sauce, peanut oil, rice wine and honey. Season with salt and cayenne pepper. Place the salmon on a lined baking tray and brush with half the sauce. Bake in the oven for about 5 minutes, then turn over, brush with the remaining sauce and finish cooking for about 5 minutes. If necessary to cook a little more let it rest in the turned-off oven.

Rinse the cucumber, cut in half lengthwise, remove the seeds and dice into small pieces. Pluck the mint leaves from the stems and mix with the cucumber and couscous. Season with some lemon juice and transfer to plates. Peel the onion and cut into thin rings. Rinse and drain the sprouts. Place the salmon steaks on the couscous, top with onion and sprouts and serve sprinkled with cashews.