Wild Alaska salmon and couscous salad with pomegranate and mint

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Ingredients

  • 1 (416g) or 2 (213g) tins red or pink wild Alaska salmon
  • 1 red onion, finely sliced
  • 1 tbsp cider or red wine vinegar
  • 2 large oranges
  • 50g sultanas or sultanas
  • 200g couscous
  • 450ml hot vegetable stock
  • Generous pinch ground cinnamon or ground allspice
  • 1/4 cucumber, deseeded and sliced
  • 50g pomegranate seeds
  • 6 ready-to-eat dried apricots, chopped
  • 2 generous handfuls mixed salad leaves
  • About 12 mint leaves, torn into shreds
  • Salt and freshly ground black pepper

Use imperial measurements

Method

How to make Wild Alaska salmon and couscous salad with pomegranate and mint

1) Drain the salmon, reserving the liquid. Remove the skin and bones, if wished, then break the salmon into large chunks. Set to one side.

2) In a large salad bowl, mix together the red onion and vinegar. Peel the oranges with a sharp, serrated knife, removing all the pith. Slice into segments, removing all the membrane. Add to the salad bowl with the sultanas or raisins, then leave to marinate for about 10 minutes.

3) Meanwhile, put the couscous into a heatproof bowl and add the hot stock and reserved salmon liquid. Soak for 12 to 15 minutes, until the liquid has been absorbed. Fluff up with a fork to separate the grains.

4) Stir the ground cinnamon or allspice through the couscous, then add the cucumber, pomegranate seeds, apricots, mixed salad leaves and mint. Season, then gently mix in the salmon chunks and the red onion and orange salad.

Cook's Tip: Use fresh apricots instead of dried ones, if you like.

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