Waitrose and Partners
Garlic-glazed salmon skewers

Garlic-glazed salmon skewers

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

5 out of 5 stars(2) Rate this recipe
2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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  • 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


  1. 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.

  2. 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.

  3. 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


Typical values per serving when made using specific products in recipe


2,095kJ/ 500kcals



Saturated Fat












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