Ingredients

• 50g/2oz couscous
• cooked according to instructions on packet
• 2 tbsp fresh chives
• chopped
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 150g/5¼oz salmon fillet
• skinless
• 1 free-range egg
• beaten
• 2 tbsp vegetable oil
• ¼ mango
• peeled and cut into cubes
• 1 tomato
• de-seeded and chopped
• 1 tbsp fresh parsley
• chopped
• dash Tabasco sauce
• 1 tbsp olive oil

Directions

• Preheat the oven to 220C/425F/Gas 7.
• Mix the couscous
• chives
• salt and freshly ground black pepper and olive oil in a bowl.
• Dip the salmon fillet into the egg
• then press the couscous mixture onto the salmon fillet to coat.
• Heat the vegetable oil in an oven-proof
• non-stick frying pan. Add the couscous-coated salmon and pan fry for 1-2 minutes
• turning once
• until golden brown on each side.
• Transfer to the oven and bake for 4-5 minutes
• or until the salmon is cooked.
• For the salsa
• mix the mango
• tomato
• parsley
• Tabasco sauce and olive oil in a bowl.
• To serve
• place the crusted salmon onto a warm plate and spoon the mango salsa alongside.