Glazed salmon with giant couscous
- Published: 5 Jan 18
- Updated: 18 Mar 24
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.
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Ingredients
- 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
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Method
- 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.
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- Recipe from November 2017 Issue
Nutrition
Nutrition: per serving
- Calories
- 650kcals
- Fat
- 26.7g (4.5g saturated)
- Protein
- 36.7g
- Carbohydrates
- 63.7g (8g sugars)
- Fibre
- 4.1g
- Salt
- 1.2g
delicious. tips
Pomegranate molasses adds a sharp, tangy yet sweet flavour to dressings, marinades and glazes.
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We thought it was absolutely delicous! The mint and pomegranate bring a beautiful fresh taste to the cous cous. I would certainly cook it again!