Sumac & Pomegranate Salmon with Festive Spice Sensation Couscous - Ainsley Harriott
Zesty sumac and pomegranate molasses pair with tender salmon in this easy air-fryer recipe. Serve with fragrant spice couscous for a festive meal. Perfect for any special occasion!
Ingredients
- For the Salmon
- 2 tsp olive oil, plus extra for drizzling
- 1 tsp pomegranate molasses, plus extra for drizzling
- 2 x salmon fillets, skin on
- a good pinch or two of sumac
- sea salt
- For the Couscous
- 1 x packet of Ainsley Spice Sensation Couscous
- 30g shelled pistachios, toasted
- 1 tbsp chopped fresh mint leaves, plus extra to serve
- 1 tbsp chopped fresh parsley
- zest of ½ orange
- 2cm fresh ginger, finely grated (optional)
- seeds of ½ pomegranate, plus extra to garnish
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