COURGETTE VEILED SALMON
- 30g sun-dried tomatoes
- 800g spinach
- 2tpsp mixed herbs
- 50g fresh parsley
- 50g Fresh coriander
- 30g fresh dill, finely chopped
- 20g fresh ginger, peeled and chopped
- 1 red chilli, deseeded and chopped
- 2 lemons, zest, juice and wedges
- 8 garlic cloves, crushed
- 1/4 tbsp cumin
- 8 tsp olive oil
- 2 courgettes
- 600g salmon fillets
- 200g couscous
- 250ml fish stock
- 40g dates, deseeded and chopped
- 25g pine nuts, toasted
- Sea salt, to taste
- Black peppercorns, freshly ground, to taste
- Preheat the oven to 190 ̊C, gas mark 5, and lightly grease a baking tray with oil. Put the parsley, coriander, dill, ginger, chilli, lemon juice, garlic and cumin in a blender and pulse several times until you’ve made a rough paste, stopping to scrape the sides down as needed. Pour in 6 tbsp of the oil and pulse once more to combine.
- Using a mandolin, thinly slice the courgettes into long ribbons. Do not peel, you want to keep the skin colours intact.
- Preheat the barbecue. Season each fish fillet with the salt and pepper and then brush lightly with the chermoula sauce you just made. Wrap each fillet with 3-4 courgette ribbons, alternating for colours, folding the edges into one side. Season with the salt and pepper and brush lightly with the chermoula sauce. Transfer to a plate, the tucked edges down. Grill on a barbecue or a hot griddle for 5 minutes on each side. Serve with couscous and lemon wedges and extra chermoula sauce on the side.
- For the couscous, in a deep mixing bowl add the couscous and pour over the hot stock or water, 1 tbsp of olive oil, salt, pepper and lemon juice. Give it a quick stir with a fork, cover with a plate and let it sit for about 6 minutes.
- Add the dates, toasted pine nuts and mixed herbs to the couscous and fluff it up using a fork.
- Finally for the spinach, heat the remaining tablespoon of olive oil in a shallow frying pan over medium-heat. Add the spinach, toss and cook until just wilted.
- Remove the spinach from the heat and toss in the sun-dried tomatoes. Season with salt and pepper to taste.
Recipe from Spinneys