- Serves2
- CourseMain meal
- Prepare10 mins
- Cook20 mins
- Total time30 mins
Ingredients
- 3 tsp sunflower oil
- 2 echalion shallots, sliced lengthways
- 1 pinch salt
- 2 salmon fillets, skin removed
- 1 tbsp heaped tbsp Bart Black Garlic Paste
- 1 small courgette, trimmed
- 2 salad onions, trimmed and each cut into 4 chunks
- 300g Waitrose Cauliflower and Kale Couscous
- 50g pomegranate seeds
- Lemon wedges, to serve
Method
Preheat the grill to high and line a medium baking tray with foil. Soak 2 wooden skewers in water. Heat 2 tsp oil in a non-stick frying pan over a medium-high heat. Fry the shallots with the salt for 8-10 minutes, stirring regularly, until deep golden and crispy. Take the pan off the heat; set aside.
Meanwhile, cut each salmon fillet into 5 chunks roughly the same size and toss with the black garlic paste. Use a vegetable peeler to pare the courgette from top to bottom into long strips. Toss the courgette and salad onions with the remaining 1 tsp oil and season. Thread the salmon, salad onions and folded slices of courgette onto the skewers and put on the lined baking tray. Grill for 4 minutes on each side.
Heat the cauliflower and kale couscous in the microwave according to pack instructions. Return the frying pan with the shallots to a low heat and carefully add the hot cauliflower and kale couscous. Toss together for a minute, then take off the heat and stir through the pomegranate seeds. Divide between plates, top with the salmon skewers and serve with the lemon wedges for squeezing over. A dollop of natural yogurt is nice too, if liked.
Cook’s tip
Black garlic paste has a lovely sweet and tangy flavour that’s similar to balsamic vinegar. Toss leftover paste through mushroom pasta or spread over a whole chicken before roasting
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,095kJ/ 500kcals |
---|---|
Fat | 23g |
Saturated Fat | 2.8g |
Carbohydrates | 38g |
Sugars | 9.2g |
Fibre | 6.6g |
Protein | 33g |
Salt | 1.8g |