Save to your scrapbook
Salmon with cranberry couscous crust
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
100g essential Waitrose Couscous
50g Waitrose Walnut Pieces, chopped
2 tbsp essential Waitrose Cranberry Sauce
25g pack fresh parsley, chopped
360g pack frozen essential Waitrose 4 Wild Alaskan Pink Salmon Fillets
400g frozen essential Waitrose Brussels Sprouts
1. Preheat the oven to 200ªC, gas mark 6. Place the couscous in a bowl and add 150ml boiling water. Cover with clingfilm and allow to soak for 5 minutes. Fluff up with a fork and add the walnuts, cranberry sauce, parsley and seasoning.
2. Press onto the salmon fillets and place on a baking tray. Bake for 20–25 minutes.
3. Meanwhile, cook the sprouts in boiling water for 5-6 minutes, drain and return to the pan. Roughly crush with a potato masher and serve with the salmon.
Typical values per serving:
This recipe was first published in March 2013.