Salmon with mango salsa & couscous
6
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Had a tough day? Bring a touch of sunshine to your plate with a colourful salsa – it goes brilliantly with salmon, but is just as good spooned over griddled chicken or pork
Ingredients
Couscous, dry
200 g
Vegetable stock cube
1 cube(s), to make 400ml stock
Olive Oil
½ tablespoon(s)
Salmon, raw
4 fillet(s), medium, skinless
Red onion
½ small, finely chopped
Cucumber
½ individual, extra large, finely chopped
Chilli, green or red
½ individual, finely chopped
Mango
1 medium, finely chopped
Coriander, fresh
10 g, finely chopped
Sweetcorn, tinned, drained
150 g
Lime
2 medium, 1 juiced, 1 into wedges
Instructions
1
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.
2
To make the salsa, combine all the ingredients in a small bowl. Season to taste and set aside.
3
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.
4
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.
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