chile powder spice mix
juice of one lime
finely chopped carrot
finely chopped parsley
Here’s the salmon filets. Our local fishmonger had wild-caught, so we got that, even though it was more expensive than the farmed salmon. Dunno why, but the orange color is paler than the farmed salmon.
Mix plenty of chile powder and salt with olive oil to make a paste to coat the filets.
Allow them to marinate in the fridge for at least a few hours.
Grill the fuckers. Bring chicken stock with a little parsley and carrot to a boil and salt to taste.
This is the mango relish I made a few hours ahead and refrigerated. It is chopped mango, onion, and cilantro, with the juice of one lime and salt/pepper to taste.
To cook the couscous, add it to the boiling stock, stir well, remove from heat, cover, and allow to sit for at least five minutes. Then fluff with a fork.
This shitte was fucken tasty, especially the crispy brown skin!