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Photo of Roast salmon with fruity couscous crust by WW

Roast salmon with fruity couscous crust

7
2
0
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
8
Difficulty
Easy
Healthy and seriously impressive, you’ll have enough leftover for a few packed lunches, too

Ingredients

Wholewheat Couscous, dry

150 g

Olive Oil

½ teaspoons

Spring Onions

5 medium, trimmed and finely chopped

Garam Masala

2 teaspoons, level

Orange(s)

1 zest(s) of 1

Lemon(s)

1 zest(s) of 1

Parsley, fresh

2 tablespoons, plus extra leaves to garnish

Salmon, raw

1000 g, skin left on

Pomegranate

30 g

Tangerines

2 medium, thinly sliced

Vegetable stock cube(s)

½ cube(s), boiling hot chicken or vegetable stock, made with ½ stock cube

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the couscous in a large heatproof bowl and pour over the stock. Cover and leave for 5 minutes until all the stock has been absorbed.
  2. Meanwhile, heat the oil in a frying pan. Add the spring onions and garam masala and stir-fry for 2-3 minutes, adding a splash of water to the pan if the spring onions start to stick or burn.
  3. Fluff up the grains of couscous with a fork, then add the onion mixture, lemon and orange zest and chopped parsley to the bowl. Season with salt and pepper and set aside to cool.
  4. Line a large baking sheet with kitchen foil. Put the salmon on top, skin-side down. Pick over with tweezers to remove any bones, then spoon the cooled couscous mixture over the top. Press down with the back of a spoon or with clean hands to completely cover the flesh. Cover with another large piece of kitchen foil, tucking it under the baking sheet. Roast for 35-40 minutes until the salmon is cooked through and the couscous is crisp and golden.
  5. Remove the foil and carefully transfer the salmon to a large serving platter. Scatter over the pomegranate seeds and extra parsley and serve with the green salad.

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