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Salmon with cranberry couscous crust
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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 Tue Mar 12 10:44:47 GMT 2013.