Preheat the oven to 220C/425F/Gas 7.
Mix the couscous, chives, salt and freshly ground black pepper and olive oil in a bowl.
Dip the salmon fillet into the egg, then press the couscous mixture onto the salmon fillet to coat.
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.
Transfer to the oven and bake for 4-5 minutes, or until the salmon is cooked.
For the salsa, mix the mango, tomato, parsley, Tabasco sauce and olive oil in a bowl.
To serve, place the crusted salmon onto a warm plate and spoon the mango salsa alongside.