Roast salmon with fruity couscous crust
Wholewheat Couscous, dry
5 medium, trimmed and finely chopped
2 teaspoons, level
1 zest(s) of 1
1 zest(s) of 1
2 tablespoons, plus extra leaves to garnish
1000 g, skin left on
2 medium, thinly sliced
Vegetable stock cube(s)
½ cube(s), boiling hot chicken or vegetable stock, made with ½ stock cube
- 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.
- 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.
- 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.
- 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.
- 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.