zoom Garlic-glazed salmon skewers

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    Garlic-glazed salmon skewers

    Prepare: 10 minutes
    Cook: 20 minutes

    Serves: 2


    3 tsp sunflower oil
    2 echalion shallots, sliced lengthways
    Pinch salt
    2 salmon fillets, skin removed
    1 heaped tbsp Bart Black Garlic Paste
    1 small courgette, trimmed
    2 salad onions, trimmed and each cut into 4 chunks
    300g bag 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 caulifl ower 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.


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    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


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