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Salmon with couscous crust and mango salsa

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Paul Rankin

From Ready Steady Cook

Method


  1. Preheat the oven to 220C/425F/Gas 7.

  2. Mix the couscous, chives, salt and freshly ground black pepper and olive oil in a bowl.

  3. Dip the salmon fillet into the egg, then press the couscous mixture onto the salmon fillet to coat.

  4. Heat the vegetable oil in an oven-proof, non-stick frying pan. Add the couscous-coated salmon and pan fry for 1-2 minutes, turning once, until golden brown on each side.

  5. Transfer to the oven and bake for 4-5 minutes, or until the salmon is cooked.

  6. For the salsa, mix the mango, tomato, parsley, Tabasco sauce and olive oil in a bowl.

  7. To serve, place the crusted salmon onto a warm plate and spoon the mango salsa alongside.

Ingredients

  • 50g/2oz couscous, cooked according to instructions on packet
  • 2 tbsp fresh chives, chopped
  • salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 150g/5¼oz salmon fillet, skinless
  • 1 free-range egg, beaten
  • 2 tbsp vegetable oil

For the salsa

  • ¼ mango, peeled and cut into cubes
  • 1 tomato, de-seeded and chopped
  • 1 tbsp fresh parsley, chopped
  • dash Tabasco sauce
  • 1 tbsp olive oil

Shopping List

Salmon with couscous crust and mango salsa

Fruit and vegetables

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Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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