So much for April Showers (hurray!) I think it’s safe to say Spring is in full swing, meaning soups are out the window and summer salads are in. When the weather’s sunny I always find I want to make something quick and easy in the kitchen so I can spend more time outside enjoying it.
This delicious salmon dish is light, easy to make and perfect for these lovely weather conditions. I recently made it with my friend Maz after a lovely day of sunny hiking (where we both realised we need to get fitter!) and rather than coming home and indulging in sugary food and a stodgy dinner we vowed to make something healthy.
The key ingredient to the cous cous is the mango which gives it such a delicious sweet flavour. I am a big fan of adding fruit to salads, I remember when I first saw watermelon salad on a restaurant menu and did question how appetising it would be but when made right it really works. I normally add apples or strawberries when making salads but after trying this mango cous cous I think I might just be using mango a lot more!
Ingredients (Serves 4)
4 skinless & boneless salmon fillets
4tsp cajun spice mix
Finely grated zest and juice of 2 limes
300g plain dried cous cous
300ml vegetable stock
8 spring onions, sliced
1/2 cucumber, diced
25g fresh coriander, finely chopped
zest and juice of 1 lemon
2 ripe mangos, peeled, stoned and cubed
Instructions
- Pre heat the oven to 200 degrees C/fan 180 degrees C/gas mark 6. Add a little olive oil to a roasting tin and place the salmon fillets inside, skin side down.
- Stir together the spice mix and lime juice and rub over the salmon, marinating it. Leave for 10 minutes.
- Meanwhile boil the kettle and get your vegetable stock ready. Put the cous cous in a medium sized bowl and pour the stock over. Cover with cling film and leave to absorb for ten minutes, then uncover and set aside to cool.
- Roast the salmon for 15 minutes. Stir the cous cous with a fork then add the spring onions, cucumber, pepper, coriander, lemon zest and juice, lime zest and mango.
- Garnish with coriander and serve.
