Salmon with Spicy Salsa and Couscous

Ingredients

• 150 g green peas (frozen)
• 1 green bell pepper
• 1 yellow bell pepper
• 1 Shallot
• 2 Tomatoes
• 1 ripe Mango
• 1 EL Butter
• Salt
• Pepper (freshly ground)
• 3 EL apple cider vinegar
• 1 EL brown sugar
• 300 g Couscous
• 400 ml boiling vegetable broth
• 12 pearl onions
• vegetable oil
• Lemon juice
• 600 g salmon fillet (ready to cook, skin removed)

Instructions

1. 1.

   Let the peas thaw.

2. 2.

   Wash the peppers, halve them, remove seeds and white membranes, and dice. Peel and finely chop the shallot. Blanch the tomatoes, shock, peel, quarter, seed, and dice. Peel the mango, cut around the pit into cubes. In a pan melt the butter, sauté the shallot until translucent, add the peppers. Sauté briefly, mix in mango and tomatoes, simmer 4-5 minutes over medium heat. Season with salt, pepper, vinegar, and sugar; remove from heat.

3. 3.

   Place couscous in a bowl, pour boiling broth over it, and let stand for about 10 minutes to absorb.

4. 4.

   Blanch the peas in boiling salted water briefly, drain and set aside.

5. 5.

   Peel the pearl onions, sauté them in 1 EL hot oil in a pan, then mix with the peas into the couscous. Season with salt, pepper, and lemon juice.

6. 6.

   Wash the salmon, pat dry, cut into four equal pieces. Salt, pepper, drizzle with lemon juice, and sear in a hot pan with 2 EL oil until golden brown all around. Reduce heat and let the fish become translucent.

7. 7.

   Plate the couscous, drizzle with salsa, garnish with a lemon slice, and serve.