Serves 4
4 x 175 - 200 g (6 - 7 oz) fillets of wild Alaska salmon
350 g (12 oz) couscous
2 rounded teaspoons Vegetable Bouillon powder or 1 vegetable stock cube
25 g (1 oz) butter
1 large onion, finely chopped
25 g (1 oz) pine nuts
25 g (1 oz) flaked almonds
25 g (1 oz) sultanas or raisins
finely grated zest and juice of 1 medium orange
2 teaspoons Tamil spice blend (from Seasoned Pioneers)
salt and freshly ground black pepper
flat leaf parsley, mint or coriander, to garnish
* Preheat the oven to 190°C / 375°F / Gas Mark 5
* Put the couscous into a large heatproof bowl. Mix the bouillon powder or stock cube with a pint of boiling water and pour over the couscous. Leave to soak for 5 minutes
* Meanwhile, melt the butter in a frying pan and cook the onion gently for 5 minutes, without browning, until soft and golden. Remove from the heat and stir in the pine nuts, almonds and sultanas or raisins
* Fluff up the couscous with a fork, add the onion mixture, orange zest, orange juice and Tamil spice blend. Stir together thoroughly and season with a little salt and black pepper. Tip into a roasting pan and level the surface
* Arrange the salmon fillets on top of the couscous and cover loosely with a large piece of foil. Bake for 10 - 12 minutes. Check that the fish is cooked and serve at once, garnished with flat leaf parsley, mint or coriander