Global Athlete Cook-Off Contest: Cordier’s Thai salmon with couscous recipe

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Wanderers defender Mathieu Cordier has shared with us his Herbalife Nutrition recipe for Thai salmon and couscous. 

Wanderers defender Mathieu Cordier has shared with us his Herbalife Nutrition recipe for Thai salmon and couscous. 

Cordier and his salmon dish have progressed through to the Top Four of Herbalife Nutrition’s Global Athlete Cook-Off Contest after defeating SCG Muangthong’s Dang Van Lam and Wanderers assistant coach Labinot Haliti.

MATHIEU CORDIER’S ‘THAI SALMON WITH COUSCOUS’

INGREDIENTS

  • 4 salmon fillets 
  • 4 tablespoons olive oil
  • 1 1/2 tablespoons honey
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon lemon zest
  • 2 teaspoons chopped fresh shallots
  • 2 teaspoons fresh basil leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon minced ginger
  • lemon wedges for serving

INSTRUCTIONS

  1. Place the olive oil, honey, soy sauce, lemon zest, basil, salt and pepper in a bowl. Whisk to combine.
  2. Add the ginger to the bowl. 
  3. Add the salmon and marinade to a resealable freezer bag and seal. Shake to coat the salmon with the marinade.
  4. Marinate in the refrigerator for at least 30 minutes, or up to 6 hours.
  5. Remove the salmon from the marinade and scrape off any excess bits of herbs or garlic (otherwise they could burn on the BBQ).
  6. Grilling instructions: Preheat an outdoor grill or indoor grill pan over medium high heat. Add the salmon fillets and cook for 5-6 minutes on each side or until salmon is opaque throughout.
  7. Then serve with lemon wedges if desired.