Ingredients

• vegetable oil
• for deep frying
• 100g/3½oz salmon fillet
• skin removed
• 1 free-range egg
• beaten
• 55g/2oz couscous
• 1 tbsp olive oil
• 1 garlic clove
• finely chopped
• 2 tomatoes
• chopped
• ¼ tsp dried chilli flakes
• 1 tbsp balsamic vinegar
• chopped fresh parsley
• to garnish

Directions

• For the salmon goujons
• place the vegetable oil into a deep
• heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Slice the salmon into four long strips. Dip the salmon strips in the beaten egg.
• Sprinkle the couscous onto a plate and coat the salmon slices in the couscous.
• Carefully place the salmon into the hot oil and deep fry for about 3-4 minutes
• or until crisp and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper.
• For the tomato salsa
• heat the oil in a frying pan. Add the garlic
• tomatoes and chilli flakes and simmer for 2-3 minutes. Stir in the balsamic vinegar.
• Serve the salmon goujons on a plate with the salsa and garnish with parsley.