Pomegranate-roasted salmon with toffee dates and couscous
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Egg-freeGluten-free
Roasted salmon sits alongside tangy feta, sweet medjool dates and miso-glazed aubergine in this creative summer dish.
Ingredients
For the pomegranate-roasted salmon
- 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
For the roasted aubergine
- 1 aubergine
- 3 tbsp miso paste
- 3 tbsp mirin
- 2 tbsp vegetable oil
- 2 tbsp sesame seeds
For the toffee dates and couscous
- 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.
