Spiced Salmon with Tomato Couscous and Coriander Mayonnaise
Ready in 30 minutes
• Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, January 28, 2018.
This dish most recently appeared in My Classic (4 Nights For 2) 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
- 300g salmon fillets
- 1 teaspoon olive oil
- ½ teaspoon salt
- 1½ teaspoons salmon spice mix
- 1 teaspoon brown sugar
- 1 teaspoon water
Tomato Couscous
- ½ cup chicken stock
- ½ cup couscous
- Pinch of salt
- 1 roma tomato
- 1 carrot
- ¼ red onion
- 2 teaspoons olive oil
- ½ bag baby spinach
Coriander Mayonnaise
- 1 tablespoon chopped coriander leaves
- 2 tablespoons mayonnaise
- ½ tablespoon water
To Serve
- 20g poppadum chips
Steps
-
Preheat oven to 230°C. Line an oven tray (with a lip) with baking paper. Prepare vegetables. 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 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, add couscous and salt. Stir, cover and leave for 5 minutes, then fluff up grains with a fork.
-
While couscous steams, dice tomato 1cm; grate carrot; finely dice red onion.
-
Once couscous has finished steaming, toss all tomato couscous ingredients in a large bowl and season.
-
Mix together coriander, mayonnaise and water in a small bowl. Once salmon has finished cooking, flake into large pieces using a fork.
-
To serve, divide tomato couscous between plates and top with pieces of spiced salmon. Drizzle with coriander mayonnaise and garnish with poppadum chips.
Nutritional Information
| Energy |
2758 kj 659 kcal |
|---|---|
| Protein | 29.9g |
| Carbohydrate | 31.6g |
| Fat | 46.2g |