Cous cous coated Pan fried Salmon Fillets with peas, lettuce and pancetta

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• Preparation time:

• Cooking time:

Ingredients

1 Packet Ainsley Harriott lemon coriander & mint cous cous
4 x 150g salmon fillets, boned and skinned
2 tablespoons olive oil
160g pancetta
2 cos lettuce hearts, roughly shredded
200ml chicken or fish stock
225g peas, fresh or frozen
2 tablespoons chopped fresh parsley
Good knob of butter
Lemon juice to taste
Salt and freshly ground black pepper
Crusty bread to serve

Method

Place the cous cous on a plate and dip in the salmon fillets until completely coated.
Heat a large frying pan until hot, add the olive oil then cook the salmon fillets presentation side first for 8-10 minutes, turning once, until the salmon is tender and the cous cous lightly golden. Remove from the pan and keep warm.
Wipe the pan clean return to the heat and add the pancetta. Cook until the pancetta is crisp and starts to release its fat. Now stir in the lettuce, pour in the stock and bring to the boil. After a minute add the peas and parsley and once boiling, swirl/stir in the butter,a squeeze of lemon juice and season to taste. Spoon the vegetables into warmed shallow bowls, top with the cous cous salmon and serve with crusty bread.

Notes