Pomegranate-roasted salmon with couscous recipe
Pomegranate-roasted salmon with toffee dates and couscous Roasted salmon sits alongside tangy feta, sweet medjool dates and miso-glazed aubergine in this creative summer dish. 500g/1lb 2oz salmon fillet1 tbsp chopped fresh thyme 3 garlic cloves, crushed 4 tbsp pomegranate molasses 2 tbsp olive oilsalt and freshly ground black pepper 500g/1lb 2oz salmon fillet 1 tbsp chopped fresh thyme 3 garlic cloves, crushed 4 tbsp pomegranate molasses 2 tbsp olive oil salt and freshly ground black pepper 1 aubergine 3 tbsp miso paste 3 tbsp mirin 2 tbsp vegetable oil2 tbsp sesame seeds 1 aubergine 3 tbsp miso paste 3 tbsp mirin 2 tbsp vegetable oil 2 tbsp sesame seeds 150g/5½oz giant couscous3 tbsp olive oil 2 tbsp tahini paste1 orange, juiced, plus ½ zested1 tbsp moscatel vinegar50g/1¾oz Greek-style yoghurt 25g/1oz watercress25g/1oz bag pea shoots10 medjool dates, quartered200g/7oz feta2 tbsp pumpkin seeds 2 tbsp pine nuts, toastedsalt and freshly ground black pepper 150g/5½oz giant couscous 3 tbsp olive oil 2 tbsp tahini paste 1 orange, juiced, plus ½ zested 1 tbsp moscatel vinegar 50g/1¾oz Greek-style yoghurt 25g/1oz watercress 25g/1oz bag pea shoots 10 medjool dates, quartered 200g/7oz feta 2 tbsp pumpkin seeds 2 tbsp pine nuts, toasted salt and freshly ground black pepper Method To make the pomegranate roasted salmon, preheat the oven to 200C/180C Fan/Gas 6.Toss the ingredients together and season well with salt and black pepper. Place the salmon fillet in a tray then roast for around 15–20 minutes or until cooked through. Allow to cool, then break into pieces.To make the roasted aubergine, slice the aubergine lengthways into eight pieces. In a small bowl, mix the miso paste, mirin, oil and sesame seeds, then brush all over the aubergine pieces. Spread the pieces on a tray and roast for 30 minutes.Meanwhile, to make the toffee dates and couscous, put the couscous in a bowl with some olive oil and salt. Cover with freshly boiled water and cover with a lid to sit. When all the water is absorbed, stir the couscous.In a small bowl, mix together the tahini, orange juice and zest, oil, vinegar and yoghurt to make a dressing. Taste and season with salt and freshly ground black pepper as needed.Scatter the watercress and pea shoots onto a serving dish, then add the dates, feta, flaked salmon, roasted aubergine and giant couscous. Drizzle over the tahini dressing, sprinkle with pumpkin seeds and pine nuts then serve. To make the pomegranate roasted salmon, preheat the oven to 200C/180C Fan/Gas 6. To make the pomegranate roasted salmon, preheat the oven to 200C/180C Fan/Gas 6. Toss the ingredients together and season well with salt and black pepper. Place the salmon fillet in a tray then roast for around 15–20 minutes or until cooked through. Allow to cool, then break into pieces. Toss the ingredients together and season well with salt and black pepper. Place the salmon fillet in a tray then roast for around 15–20 minutes or until cooked through. Allow to cool, then break into pieces. To make the roasted aubergine, slice the aubergine lengthways into eight pieces. In a small bowl, mix the miso paste, mirin, oil and sesame seeds, then brush all over the aubergine pieces. Spread the pieces on a tray and roast for 30 minutes. To make the roasted aubergine, slice the aubergine lengthways into eight pieces. In a small bowl, mix the miso paste, mirin, oil and sesame seeds, then brush all over the aubergine pieces. Spread the pieces on a tray and roast for 30 minutes. Meanwhile, to make the toffee dates and couscous, put the couscous in a bowl with some olive oil and salt. Cover with freshly boiled water and cover with a lid to sit. When all the water is absorbed, stir the couscous. Meanwhile, to make the toffee dates and couscous, put the couscous in a bowl with some olive oil and salt. Cover with freshly boiled water and cover with a lid to sit. When all the water is absorbed, stir the couscous. In a small bowl, mix together the tahini, orange juice and zest, oil, vinegar and yoghurt to make a dressing. Taste and season with salt and freshly ground black pepper as needed. In a small bowl, mix together the tahini, orange juice and zest, oil, vinegar and yoghurt to make a dressing. Taste and season with salt and freshly ground black pepper as needed. Scatter the watercress and pea shoots onto a serving dish, then add the dates, feta, flaked salmon, roasted aubergine and giant couscous. Drizzle over the tahini dressing, sprinkle with pumpkin seeds and pine nuts then serve. Scatter the watercress and pea shoots onto a serving dish, then add the dates, feta, flaked salmon, roasted aubergine and giant couscous. Drizzle over the tahini dressing, sprinkle with pumpkin seeds and pine nuts then serve.