Spiced Salmon with Tomato Couscous and Basil Mayonnaise
Ready in 30 minutes
• Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, January 28, 2018.
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, January 28, 2018.
Your salmon will continue to cook for a few minutes after removing from oven, so bake as short a time as possible.
Ingredients
Spiced Salmon
- 600g salmon fillet
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 tablespoon salmon spice mix
- 2 teaspoons brown sugar
- 1 teaspoon water
Tomato Couscous
- 1¼ cups chicken stock
- 1¼ cups couscous
- ¼ teaspoon salt
- 2 Roma tomatoes
- 1 carrot
- 1 courgette
- ½ red onion
- 2 tablespoons olive oil
Basil Mayonnaise
- 3 tablespoons chopped basil leaves
- 3 tablespoons mayonnaise
- 1 tablespoon warm water
To Serve
- 20g poppadum chips
Steps
-
Preheat oven to 230°C. Line an oven tray (with a lip) with baking paper. Prepare basil. Pat salmon dry and place, skin-side-down, on prepared tray. In a small bowl, combine oil, salt, salmon spice mix, sugar and water. Brush spice mixture over salmon and season with pepper. Bake for 10-12 minutes (depending on thickness), until just cooked through.
-
While salmon cooks, prepare tomato couscous. Bring stock to the boil in a medium pot on high heat. Once boiling, turn off heat and add couscous and salt. Stir, cover and leave for 5 minutes, then fluff up grains with a fork.
-
While couscous steams, dice tomatoes 1cm; grate carrot and courgette; finely dice red onion.
-
Once couscous has finished steaming, toss all tomato couscous ingredients in a large bowl and season.
-
Combine basil, mayonnaise and water in a small bowl. Once salmon has finished cooking, flake into large pieces using a fork.
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To serve, divide tomato couscous between plates and top with pieces of spiced salmon. Drizzle with basil mayonnaise and garnish with poppadum chips.
Nutritional Information
| Energy |
2714 kj 649 kcal |
|---|---|
| Protein | 30.3g |
| Carbohydrate | 34.0g |
| Fat | 43.9g |