Mango Salsa Salmon Fillet with Zucchini & Couscous - Innit

Ingredients

4 Servings

Meat & Seafood

  • Wild Atlantic Salmon 680 g

Spices

  • Salt 3 3/4 tsp

  • Black Pepper 2 pinches

  • Chilli Powder 1 tsp

Produce

  • Fresh Ruby Mango 1

  • Radishes 2

  • Courgettes 2

  • Coriander 1/4 bunch

  • Lime 1/2

  • Lemon 1

  • Red Onion 1/2

  • Fresh Thyme 1/2 bunch

  • Garlic Cloves 4

Pantry

  • Water 240 ml

  • Olive Oil 74 ml

Dry Goods

  • Couscous 120 g

Preparation

  1. Preheat

    Preheat the oven to 220C.

    Connect Oven
  2. Salsa Creation

    Combine all of the ingredients in a small bowl & mix well.

    • 1/4 tsp Salt
    • 1 Fresh Ruby Mango
    • 2, sliced Radishes
    • 1 tsp Chilli Powder
    • 1/2, finely diced Red Onion
    • 1 Tbsp Olive Oil
    • 1/4 bunch, chopped Coriander
    • 1/2, juiced Lime
  3. Boil Water

    Combine all ingredients in a large pot & bring to boil.

    • 1, smashed & peeled Garlic Clove
    • 1/2 tsp Salt
    • 1/2 bunch Fresh Thyme
    • 240 ml Water
  4. Season & Cook Salmon

    Season salmon. Cook for 10 - 15 minutes, let rest for 5 minutes.

    TIP: Why rest? Because proteins continue to cook once removed from the oven!

    • 2 tsp Olive Oil
    • 1 pinch Black Pepper
    • 1 tsp Salt
    • 680 g Wild Atlantic Salmon
  5. Cook Courgette

    Toss courgette with olive oil, thyme, & garlic. Season with salt & pepper. Cook for 12 minutes.

    • 1/2 tsp Salt
    • 1 sprig, leaves removed Fresh Thyme
    • 1 Tbsp Olive Oil
    • 1 pinch Black Pepper
    • 2, 1/4" circles Courgettes
    • 3, minced Garlic Cloves
  6. Couscous Creation

    Add couscous to boiling water & stir. Turn off heat & cover. Let steam for 5 minutes. Remove thyme & garlic. Season with olive oil & lemon zest. Fluff with a fork.

    • 120 g Couscous
    • 1, zested Lemon
    • 1 Tbsp Olive Oil
  7. Serve & Enjoy!

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 590 kcal  
Total Fat 26.0 g 33%
Total Saturated Fat 4.0 g 21%
Unsaturated Fat 22 g  
Cholesterol 95 mg 31%
Sodium 2290 mg 100%
Total Carbohydrate 45 g 16%
Fiber Total Dietary 5 g 20%
Sugars Total 15 g  
Protein 40 g 81%
Vitamin C 65 mg 70%
Calcium Ca 85 mg 6%
Iron Fe 3.0 mg 15%
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By Innit Culinary Team