Seared Salmon with Buttery Couscous and Mango Salsa

🧄 Ingredients

For the Salmon:

• 4 salmon fillets (skin-on or off, your choice)

• Salt and pepper, to taste

• 1 tbsp olive oil

• 1 tbsp butter

• Juice of ½ lemon

For the Buttery Couscous:

• 1 cup couscous

• 1 cup chicken or vegetable broth

• 1 tbsp butter

• Salt, to taste

• Fresh parsley (optional, for garnish)

For the Mango Salsa:

• 1 ripe mango, diced

• ½ red bell pepper, diced

• ¼ red onion, finely chopped

• 1 small jalapeño, finely chopped (optional, for heat)

• Juice of 1 lime

• 2 tbsp chopped fresh cilantro

• Salt, to taste

🍽️ Instructions

1. Make the Mango Salsa:

In a bowl, combine mango, red bell pepper, red onion, jalapeño (if using), lime juice, cilantro, and salt. Toss well and chill in the fridge while you prep the rest.

2. Prepare the Couscous:

• In a small pot, bring broth to a boil.

• Stir in couscous, butter, and a pinch of salt.

• Cover and remove from heat. Let sit for 5 minutes, then fluff with a fork.

3. Cook the Salmon:

• Season salmon with salt and pepper.

• Heat olive oil in a skillet over medium-high heat.

• Sear salmon (skin-side down if applicable) for 3–4 minutes until golden and crispy.

• Flip and cook another 2–4 minutes (depending on thickness), adding butter and lemon juice during the last minute to baste.

4. Assemble:

Spoon couscous onto plates, top with seared salmon, and finish with a generous scoop of mango salsa.

✅ Tips:

• You can substitute mango with pineapple or peach for variety.

• Add avocado to the salsa for creaminess.

• For extra texture, toss toasted almonds or pine nuts into the couscous.