Salmon In a Bag with a Mango, Lime and Coconut Salad – Rosemary Shrager

Ingredients

• 4 Salmon fillets
• 1 tablespoon oil
• 2 shallots, finely chopped
• 2 garlic cloves, chopped
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 stalks lemongrass, spilt lengthways
• 1 fresh red chilli, deseeded and chopped
• 2cm piece ginger, finely chopped
• ½ teaspoon turmeric
• Juice of 1 lime
• 1 tablespoon fish sauce
• 125g baby sweetcorn, sliced lengthways
• 1 red pepper, diced
• 225g spinach leaves, stalks removed and leaves torn
• Large bunch of fresh coriander, stalks trimmed and leaves chopped
• 250g couscous
• Juice of 1 lemon
• 300 ml boiling water
• 1 tbsp fresh coriander, chopped