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Couscous-coated goujons of salmon with warm tomato and herb salsa

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 1

By Gino D'Acampo

From Ready Steady Cook

Shopping list

Ingredients

For the salmon goujons

For the tomato salsa

How-to videos

Method

  1. For the salmon goujons, place the vegetable oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  2. Slice the salmon into four long strips. Dip the salmon strips in the beaten egg.

  3. Sprinkle the couscous onto a plate and coat the salmon slices in the couscous.

  4. Carefully place the salmon into the hot oil and deep fry for about 3-4 minutes, or until crisp and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper.

  5. For the tomato salsa, heat the oil in a frying pan. Add the garlic, tomatoes and chilli flakes and simmer for 2-3 minutes. Stir in the balsamic vinegar.

  6. Serve the salmon goujons on a plate with the salsa and garnish with parsley.