Sumac & Pomegranate Salmon with Courgette and Tomato & Chilli Couscous
Zesty sumac and sweet pomegranate molasses atop salmon, served with flavorful couscous. Easy to make, perfect for two.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Baking sheet
- Oven
- Mixing bowl
- Pastry brush
- Peeler
- Grill pan
- Stove
- Paper towel
- Chef's knife
- Cutting board
- Measuring spoon
- Plate
Ingredients
- 2 x salmon fillets, skin on
- 2 tsp olive oil
- 1 tsp pomegranate molasses, plus extra for drizzling
- sumac
- 2 courgettes, trimmed and cut into long strips with a peeler
- extra virgin olive oil, for drizzling
- drizzle of runny honey (optional)
- ½ lemon, for squeezing
- pinch of chilli flakes
- 1 tbsp chopped fresh mint leaves, plus extra to serve
- 1 x packet of Ainsley Harriott Tomato & Chilli Couscous
- pomegranate seeds, to garnish (optional)
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