Garlic-glazed salmon skewers

Name: Garlic-glazed salmon skewers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
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; 300 g Waitrose Cauliﬂower and Kale Couscous; 50 g pomegranate seeds; Lemon wedges, to serve

Black garlic paste adds a sweet, balsamic tanginess to the salmon

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2 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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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