Salmon Fish Fingers with Asparagus and Spring Peas Recipe

Ingredients For Salmon Fish Fingers with Asparagus and Spring Peas Recipe

• Six skinless salmon fillets
• 0.75 cup Uncooked couscous
• Boiling water
• 1 Garlic clove crushed
• 1 Finely grated zest lemon preferably organic
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Ground ginger
• Flour for dusting
• 2 Eggs beaten
• Sea salt and freshly ground black pepper
• 1 tablespoon Unsalted butter plus more as needed
• 1 tablespoon Olive oil plus more as needed
• 30 Asparagus tips
• 6 Baby zucchini or pattypans roughly chopped or halved
• 9 ounce Mixed spring peas or slender green beans
• 5 tablespoon Unsalted butter
• 1 tablespoon Whole grain mustard
• Chopped mint leaves and chives to serve