Salmon with Herb & Mayo Crust on Lemon Couscous

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Nothing tastes as good as Kiwi-grown salmon with a twist of citrus. We used Marlborough-farmed Regal New Zealand salmon for this recipe, which works beautifully with the citrus tang in the couscous. If you don’t have a good lemon with lots of juice, try with any citrus such as orange or even a twist of pommelo fruit (although use a lot less!)

Salmon with Herb & Mayo Crust on Lemon Couscous

Ingredients

  • ½ cup thick & creamy mayo (we used Best Foods mayo)
  • 2 tablespoons fresh chopped herbs
  • 1 clove garlic, finely chopped
  • ¼ cup panko breadcrumbs
  • 4 boneless Regal salmon fillets (approx. 180-200g each)
  • 1 ½ cups cous cous
  • Zest of 1 lemon
  • ½ teaspoon chilli & lime spice or similar  
  • Pinch sea salt
  • Olive oil, cracked pepper, herbs, to serve

Method

  • Preheat the oven to 180 degs, line a tray with baking paper. Combine the mayonnaise, herbs and garlic and mix well.
  • Arrange the salmon fillets on the lined tray, and spread the mayonnaise mixture over the salmon fillets. Sprinkle over the panko breadcrumbs.
  •  Bake for 12-15 minutes or until golden and just cooked through.

For the couscous:

  • Place the cous cous in a bowl.Add the lemon zest, Cajun spice and salt.
  • Pour over 1 ½ cups boiling water. Cover and set aside for 5 minutes. Fluff with a fork.
  • Serve the salmon fillets on top of the lemon cous cous and garnish with fresh herbs and a swirl of olive oil.

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