Salmon with Couscous Crust and Mango Salsa

Pan-fried salmon fillet coated in seasoned couscous, baked until tender, and served with a zesty, fresh mango and tomato salsa.

Healthy Seafood Salmon Couscous Mango Salsa

Estimated Nutrition

Calories

912.5

kcal / serving

912.5 kcal total

Carbs

31.4g

per serving

31.4 g total

Fat

68.2g

per serving

68.2 g total

Protein

45.8g

per serving

45.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

dash

Tabasco Sauce

Dairy

piece

Egg

free-range, beaten

Fruits

0.25

piece

Mango

peeled and cut into cubes

GrainsCereals

Couscous

cooked according to instructions on packet

NutsSeeds

tbsp

Chive

fresh, chopped

Salt

to taste

Black Pepper

freshly ground, to taste

tbsp

Parsley

fresh, chopped

OilsFats

Olive Oil

for the crust mixture

Vegetable Oil

for frying

Olive Oil

for the salsa

Seafood

150

Salmon

skinless fillet

Vegetables

piece

Tomato

de-seeded and chopped

Method

Heat vegetable oil in an oven-proof frying pan and fry the salmon for 2 minutes until golden.

Preheat the oven to 220°C.

Transfer the pan to the oven and bake for 5 minutes until the salmon is cooked through.

Dip the salmon fillet into the beaten egg and press the couscous mixture onto it to coat.

Mix the mango, tomato, parsley, Tabasco, and olive oil in a bowl to create the salsa.

Serve the crusted salmon on a warm plate with the mango salsa on the side.

Mix the cooked couscous, chives, salt, pepper, and olive oil in a bowl.