recipes
Couscous crusted salmon on a fresh mint and grapefruit infused caponata
Serves: 2
Ingredients
- 2 salmon fillets x 150g
- 100g cooked flavoured couscous (Ainsley Hariot)
- 2 beaten eggs
- 1 red pepper
- 1/2 aubergine
- 1/2 courgette
- 1 onion
- 2 ripe tomatoes
- 3 tbsp tomato pulp
- 1 grapefruit
- Small bunch mint
Method
Add boiling water to the couscous in a bowl as per packet instructions and cover. After 5 min fluff the couscous with a fork, dip the salmon fillets in the beaten eggs than in the couscous and shallow fry or grill in the oven. Dice the peppers, aubergines, courgettes, onions and sauté until softened roughly chop the tomatoes and add together with the tomato pulp, toss and simmer for a few more minutes. Remove from heat and toss in the grapefruit segments and chopped mint.
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