Salmon with mango salsa & couscous
Vegetable stock cube
1 cube(s), to make 400ml stock
4 fillet(s), medium, skinless
½ small, finely chopped
½ extra large, finely chopped
Chilli, green or red
½ individual, finely chopped
1 medium, finely chopped
10 g, finely chopped
Sweetcorn, tinned, drained
2 medium, 1 juiced, 1 into wedges
- Put the couscous in a large heatproof bowl and pour over the stock. Cover with clingfilm and set aside for 5 minutes, or until the liquid has absorbed.
- To make the salsa, combine all the ingredients in a small bowl. Season to taste and set aside.
- Heat a nonstick griddle pan over a medium heat. Brush the oil over the salmon, then griddle for 4 minutes each side until cooked through.
- Fluff the couscous grains with a fork, then divide between plates. Top with the salmon, spoon over the salsa and serve with the lime wedges on the side.