Regal Salmon with Celebration Couscous
|1||Regal Salmon fresh fillet, skin on, pin-boned|
|2½ Tbsp||Brown sugar|
|1 Tbsp||Parsley, finely chopped|
|½ cup||Sundried tomatoes, chopped|
|1||Lemon, finely grated zest|
|600 g||Orange kumara, cut into 1 inch chunks (leave skin on)|
|1 Tbsp||Olive oil|
|1 Tbsp||Maple syrup, or runny honey|
|½ cup||Couscous, dried|
|½ cup||Water, boiling|
|1 knob||Butter, Large|
|1||Orange, finely grated zest|
|70 g||Pine nuts, toasted|
|¾ cup||Pistachios, shelled and chopped|
|¾ cup||Dried cranberries, or cherries, chopped|
|¼ cup||Parsley, finely chopped|
|1 handful||Mint leaves, torn|
- To make the celebration couscous, preheat oven to 180oC. Lay kumara chunks on an oven tray lined with baking paper and toss with olive oil and honey/maple syrup, and season with salt and pepper. Roast for40 minutes until kumara is slightly caramelised.
- Boil water in a small pot, add couscous, butter and a pinch of salt. Turn off heat, stir together, cover and leave to stand for 5-10min. Fluff up couscous with a fork, and toss with the orange zest, nuts, cranberries or cherries, parsley, mint and roast kumara.
- To smoke the salmon, mix brown sugar and salt together and rub on the flesh side of the salmon. To setup the smoker; line a wok or large deep fry pan and a fitting lid with tin foil. Place a small handful of woodchips inside the wok or frying pan, then place a cake rack to fit inside the wok or fry pan. Cover with lid and place the smoker on high heat (gas, electric or induction). After a few minutes the woodchips will be smoking. Place the prepared salmon on the rack inside the smoker, skin-side down, replace lid and lower heat to medium. Smoke for 20-25 minutes or until salmon is just cooked through. Transfer salmon to a large platter. Mix sundried tomatoes with lemon zest and parsley and sprinkle over salmon. Serve smoked salmon with the couscous as part of a shared meal.