Glazed salmon with giant couscous
- November 2017
- Serves 4
- Hands-on time 20 min, oven time 18 min
Pomegranate molasses adds sticky sweetness to glazes and marinades which is why we’ve used it to add instant flavour to this glazed salmon recipe.
- Dairy-free recipes
- 26.7g (4.5g saturated)
- 63.7g (8g sugars)
- 2½ tbsp pomegranate molasses
- 3 tbsp olive oil, plus a little extra
- 1 garlic clove, crushed
- 4 organic salmon fillets, skin on
- 700ml vegetable stock
- Pared zest ½ lemon, juice 1½ lemons
- 300g giant (also called Israeli) couscous
- Large bunch fresh mint, finely chopped
- Large bunch fresh parsley, finely chopped
- 50g pomegranate seeds
- Heat the oven to 180°C/160°C fan/gas 4. In a small bowl mix 2 tbsp of the pomegranate molasses with 1 tbsp of the olive oil, half the garlic and some seasoning. Put the salmon on an oiled baking tray and brush with the mixture. Cook for 15-18 minutes, basting with leftover glaze once or twice until cooked.
- Bring the stock and zest to the boil in a large pan and cook the couscous according to the pack instructions. Drain, put in a bowl, then drizzle with olive oil and cool for 10 minutes.
- Mix the remaining 2 tbsp olive oil and garlic with the lemon juice, then season and mix into the couscous with most of the herbs and the pomegranate seeds. Serve the fish, drizzled with the remaining molasses, with the warm couscous and the remaining herbs.
Pomegranate molasses adds a sharp, tangy yet sweet flavour to dressings, marinades and glazes.
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