TAMARIND GLAZED SALMON WITH ORANGE & POMEGRANATE COUSCOUS

Serves 4

For the salmon

1 orange

4 x 125g (4½oz) fillets of salmon 2-3tsp tamarind paste

For the couscous salad

300g (10½oz) giant couscous 3 oranges 100g (3½oz) pomegranate seeds ½ a small red onion, finely chopped 12 stoned dates, chopped

Salt and black pepper

A large handful of mint leaves, chopped

Preheat the oven to 200°C/fan 180°C/gas 6 and line a baking tray with foil. Pare the zest from the orange for the salmon and cut into fine strips. Cut away the peel and pith from the orange then cut between the orange segments – do this over a bowl to collect any juices. Mix the tamarind paste with any juice you collected and brush over the salmon. Place the salmon on the tray, add the orange segments and zest and fold the foil over, sealing the edges. Bake for 10-12 minutes, until firm and tender. Place the couscous in a pan with hot water. Bring to the boil, then simmer for 6 minutes until tender. Drain. Cut the peel off the 3 oranges and segment them, catching the juice in a bowl. Add the juice, segments, pomegranate seeds, onion and dates to the couscous. Season and stir the mint through before serving with the salmon.