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
- 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
- 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.