Salmon
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.
Ingredients:
- 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 oil
- 2 tbsp sesame seeds
- 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
Directions:
- 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.