Couscous-coated goujons of salmon with warm tomato and herb salsa Archive
Crispy couscous-coated salmon goujons served with warm tomato and herb salsa. Quick and easy, perfect for a light meal.
Ingredients
- vegetable oil, for deep frying
- 100g/3½oz salmon fillet, skin removed
- 1 free-range egg, beaten
- 55g/2oz couscous
- 1 tbsp olive oil
- 1 garlic clove, finely chopped
- 2 tomatoes, chopped
- ¼ tsp dried chilli flakes
- 1 tbsp balsamic vinegar
- chopped fresh parsley, to garnish
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