Archive of BBC Food Recipes

Couscous-coated goujons of salmon with warm tomato and herb salsa

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook


  1. For the salmon goujons, place the vegetable oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  2. Slice the salmon into four long strips. Dip the salmon strips in the beaten egg.

  3. Sprinkle the couscous onto a plate and coat the salmon slices in the couscous.

  4. Carefully place the salmon into the hot oil and deep fry for about 3-4 minutes, or until crisp and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper.

  5. For the tomato salsa, heat the oil in a frying pan. Add the garlic, tomatoes and chilli flakes and simmer for 2-3 minutes. Stir in the balsamic vinegar.

  6. Serve the salmon goujons on a plate with the salsa and garnish with parsley.


For the salmon goujons

  • vegetable oil, for deep frying
  • 100g/3½oz salmon fillet, skin removed
  • 1 free-range egg, beaten
  • 55g/2oz couscous

For the tomato salsa

  • 1 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 2 tomatoes, chopped
  • ¼ tsp dried chilli flakes
  • 1 tbsp balsamic vinegar
  • chopped fresh parsley, to garnish

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