Ingredients:
For the Couscous:
1 packet From Basque with Love Moroccan couscous
2 tbsp butter
For the Salmon:
1.2 – 1.5 kg salmon side
(skin on, bones removed)
4 tbsp unsalted butter
1/4 cup honey
Salt & pepper, to taste
For the Topping:
1/2 cup roasted pistachios, chopped
2 spring onions, thinly sliced
1/4 cup parsley, roughly chopped
Seeds from 1/2 pomegranate
Orange slices, cut into quarters
3 tbsp fresh orange juice
1 tbsp extra virgin olive oil
Salt & pepper, to taste
For the Dill Sauce:
1 cup Greek yogurt
3 tbsp fresh dill, finely chopped
1 tbsp olive oil
Zest of 1 orange
Salt & pepper, to taste
For Serving:
Lettuce leaves
Roasted carrots (optional)
Method:
- Prepare the Couscous:
Cook the couscous according to the instructions on the packet.
While the couscous is resting, arrange lettuce leaves on a large serving dish. Once the couscous is ready, place it on top of the lettuce leaves and set aside. - Make the Dill Sauce:
In a small bowl, combine the Greek yogurt, fresh dill, olive oil, orange zest, salt, and pepper. Mix until smooth.
Keep refrigerated until ready to serve. - Prepare the Topping:
In a bowl, combine the roasted pistachios, spring onions, parsley, pomegranate seeds, orange slices, fresh orange juice, and extra virgin olive oil. Season with salt and pepper to taste.
Set aside at room temperature until ready to use. - Cook the Salmon:
Preheat the oven to 180°C.
Place the salmon on a lined baking tray, laying it diagonally. Sprinkle with salt and pepper.
In a saucepan, melt the butter and honey over medium-high heat. Once the butter starts to foam, reduce the heat to medium and let it foam for 2 minutes. Remove from heat and pour the glaze directly over the salmon.
Cover the salmon with foil and bake for 15 minutes.
Remove the foil, switch the oven to grill on high, and place the salmon on the middle shelf. Grill for 5-7 minutes, basting the salmon with the glaze every few minutes, until the edges are caramelised and golden. Check that the salmon is cooked through. - Rest the Salmon:
Once done, remove the salmon from the oven and place it on top of the couscous to allow the juices to soak in. Let it rest for at least 15 minutes, up to 1 hour. - Assemble and Serve:
Generously scatter the pistachio topping over the salmon.
Serve the salmon along with the couscous, a dollop of dill sauce on the side, and garnish with orange slices.
For an extra festive touch, add caramelised roasted carrots alongside.
Enjoy this festive dish with loved ones and make your Christmas table unforgettable.