Serves 4
- 1 x 150g sachet Ainsley Harriott Luscious Lemon, Onion & Thyme Cous Cous Stuffing
- 2 heaped tbsp grated parmesan
- 1 tbsp olive oil
- Zest of 1 lemon
- 4 x 150g salmon fillets
- 1 packet = 8 rashers of pancetta or smoky streaky bacon
- Green salad
Pre-heat a grill on high heat setting.
Make up Cous Cous Stuffing as directed on the pack, from steps 2-5. Leave to cool. Mix in the parmesan and lemon zest.
Lay the salmon, skin side down and press a generous portion of the stuffing onto the flesh of the fillets.
Place olive oil into a pan and heat on the hob. Place the salmon fillets skin side down into the pan and cook over a medium heat for 3-4 minutes to crisp up the skin and turn the fillets to light pink.
Place the fillets in the pan under a hot grill for a further 6-8 minutes or until the stuffing becomes golden brown and crispy.
Whilst the salmon is cooking grill off the pancetta until nice and crisp
Serve crusted salmon fillets on warm plates with a few rashers of pancetta crisscross on top and a nice green salad.
