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SEARCH RECIPES

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SEARCH RECIPES

Ingredients:

For the salmon:

  • 4 salmon supremes, 200g each
  • 10g cumin seeds
  • 10g fennel seeds
  • 10g coriander seeds, crushed
  • 25ml olive oil (extra virgin if you prefer)
  • 2 garlic cloves, crushed
  • 1 orange, zested
  • 200ml Heinz [Seriously] Good Mayonnaise
  • Salt and pepper to taste

For the couscous:

  • 200g couscous
  • 1 banana shallot, peeled and finely diced
  • 1tbs olive oil
  • 1 garlic clove, finely grated
  • Pinch of turmeric
  • Pinch of saffron powder
  • Pinch of ras el hanout
  • Pinch of ground cumin
  • 200ml water
  • 200ml orange juice
  • ½ cinnamon stick
  • 1 star anise
  • 1 small bunch coriander, chopped

For the mint and cucumber mayonnaise side:

  • Serves: 4

Method:

Salmon:

    1. Toast the cumin seeds, fennel seeds and coriander seeds and mix with the olive oil, garlic and orange zest.

    2. Add all the ingredients to the Heinz [Seriously] Good Mayonnaise and mix thoroughly.

    3. Drizzle a baking sheet with olive oil and place the salmon supremes on it (if the skin is not removed, place skin side down).

    4. Spread the glaze mix over the top of the salmon on the baking sheet and marinate in the fridge for 1 hour.

    5. Remove the salmon from the fridge and place (skin side down) in a chargrill or non-stick ovenproof pan, with the glaze facing up. Make sure the chargrill or pan is smoking hot. (No need to oil the grill or the fish as the marinade is enough.)

    6. Once the bottom of the salmon supremes are charred (approx 2 mins), place the pan in the oven at 180C for 4-6 minutes.

     

Saffron couscous:

    1. Place the couscous in a bowl and leave to the side.

    2. In a hard-based pan, caramelise the finely diced shallot in the olive oil and season with salt and pepper to taste.

    3. Now add the grated garlic, turmeric, saffron, ras el hanout, ground cumin, and sweat them for a further minute.

    4. After a minute, add the water, orange juice, cinnamon, star anise and bring to the boil.

    5. Once boiling, pour into the bowl with the couscous and cover. Leave for 10 minutes until the couscous has absorbed all the liquid and the couscous is cooked.

    6. Now, using a fork, fluff the couscous to separate the grains.

    7. Finish with salt, pepper, coriander and some fresh saffron strands (optional).

 

Mint and cucumber mayonnaise:

    1. Peel, deseed and dice the cucumber into small cubes

    2. Mix with the Heinz [Seriously] Good Mayonnaise, Greek yogurt, chopped mint and season to taste with salt and pepper.

     

 

 

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