Roasted Salmon & Spice Sensation Couscous with Mango
A fruity and aromatic dish with our Ainsley couscous – perfect for a mid-week dinner. Also great with hot smoked salmon for a quick salad.
Preheat the oven to 220C (425F) Gas mark 7. Rub the salmon fillets all over with 5ml (1 tsp) of the olive oil and then place skin side up in a small baking tin lined with parchment paper. Season with salt and pepper and roast for 6-8 minutes depending on how well done you like your salmon. Remove from the oven and leave to rest for another few minutes.
Place the contents of the sachet of couscous into a bowl. Add 160ml of boiling water and stir well. Leave to stand for 3-5 minutes to allow the couscous to absorb the water, then fluff with a fork to separate the grains. Gently fold in the mango and almonds.
To make the dressing, put the rest of the olive oil in a small bowl with the sesame oil, lime juice, maple syrup and soy sauce and whisk until thickened, then season with salt and pepper.
Divide the couscous among warmed plates and top each one with a piece of the roasted salmon, then drizzle over the dressing.
If you don’t want to go to the bother of roasting the salmon try flaking a packet of hot smoked salmon into the couscous instead. This would also be delicious served cold as a salad and make a great lunchbox option
- 2 x 175g (6oz) salmon fillets, skin on and scaled
- 30ml (2 tbsp) olive oil
- 1 x Ainsley Harriott Spice Sensation Couscous
- 1 firm ripe mango, peeled and cut into thin strips or pared into ribbons (stone discarded)
- 50g (2oz) toasted flaked almonds
- 5ml (1 tsp) toasted sesame oil
- 15ml (1 tbsp) lime juice
- 5ml (1 tsp) maple syrup
- 5ml (1 tsp) soy sauce
- sea salt and freshly ground black pepper