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Zesty cirtus salmon and cumin are such a perfect match! You could serve this with a nice salsa or tomato sauce, but I've added mayo to the couscous and baked it, and that seems to keep it really moist, and the nice sweet and juicy corn doesn't hurt either. Give this a go! Healthy AND tasty!

Here's what you'll need

  • 4 salmon filets
  • 1 lemon (juiced and zested)
  • 1 lime (juiced and zested)
  • 1 orange (juiced and zested)
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 cup couscous
  • 1 cup vegetable stock
  • 1 cup prawns
  • ½ cup corn (frozen or fresh)
  • ¾ cup mayo
  • cilantro to garnish
  • salt & pepper to taste
Here's how:
  1. mix half the citrus juices and all the zest in a plastic container with the cumin and toss in the salmon, turning to coat well and set aside for 15 to 20 minutes

  2. in the meantime, heat up the chicken stock to boiling, toss in the prawns, corn and the rest of the citrus juices and simmer 2 minutes or so and pour into a bowl with the couscous

  3. cover with cling film and set aside for 10 minutes

  4. pat the salmon with paper towel, season well and set, skin side down into a preheated pan with a bit of olive oil

  5. now, remove the plastic from the couscous, mix in the mayo and scoop into individual oven proof dishes and pop into a 450° preheated oven for 5 to 8 minutes

  6. once the salmon skin is nice and crisp (just lift carefully and check) you can flip and remove the pan from the heat, cover with foil and let rest for 2 minutes

  7. take the couscous out and top with the salmon, squeeze a bit of lemon into the pan and deglaze, then drizzle the whole dish with the juices from the pan and sprinkle on some fresh cilantro

  8. ...serve!

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