Herb crusted salmon with lemon couscous

A piece of cooked salmon on yellow couscous and greens on a blue plate.

Nothing tastes as good as NZ salmon with a twist of citrus. We used Marlborough-farmed Regal 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 an orange.

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Prep Time 10

Cook Time 15

Total Time 25

Course Dinner, Lunch

Servings people

Ingredients

½ cup mayonnaise
2 tbsp fresh chopped herbs
1 clove garlic finely chopped
¼ cup Panko breadcrumbs
4 boneless salmon fillets approx. 180-200g each
1 ½ cups couscous
Zest of 1 lemon
½ tsp chilli & lime spice
pinch sea salt
Olive oil
cracked pepper, herbs to serve

Instructions

Preheat the oven to 180°C, 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 couscous 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 couscous and garnish with fresh herbs and a swirl of olive oil.