Mango Salsa Salmon

The basics:
Pan-fry a salmon fillet and put it over a bed of couscous with some mango salsa on top.

The suggestion:
-one salmon fillet (about 4oz or ¼ pound)
-salt
-pepper
-1 tbsp butter
-one mango, cut into small chunks
-one tomato, cut into small chunks
-one clove of garlic, finely chopped
-one thin slice of red onion, finely chopped
-juice of one lime
-1/4 cup couscous

For the mango salsa, follow the recipe posted here.


Bring water to a boil and add ½ cup boiling water to dry couscous in a large bowl. Add a pinch of salt and cover with a dish towel. Let sit for about 10 minutes.


While couscous is steaming, season salmon fillet with salt and pepper. Melt butter over medium-high heat and then cook the salmon for 1-3 minutes per side, depending on thickness.


The options:
Place the salmon fillet in a Ziploc bag and leave it in a bath of lukewarm water for about an hour to thaw more quickly than in the air. Alternatively, you could wrap the salmon in tin foil and bake frozen at 450Ffor about 20 minutes.