In the Vineyard
Total Time: 1 hr 10 min
Prep: 30 min
Cook: 40 min
Yield: 4 - 6 servings
3 tbs L'Ormarins Extra Virgin Olive Oil
800 g Norwegian salmon fillet, in one piece trimmed and deboned
100 g couscous
150ml hot vegetable stock
Finely grated zest and juice of 1 orange
50 g sultanas or raisins
50 g dried Turkish apricots, chopped
50 g soft dried cranberries
25 g blanched almonds or pistachio nuts
25 g pine nuts
1 tsp Chinese 5 spice powder
2 tsp chopped fresh rosemary
Salt and freshly ground black pepper
1 orange, sliced, to garnish
Rosemary sprigs, to garnish
Put the couscous into a heatproof bowl and add the hot vegetable stock, orange zest and orange juice. Cover and leave to soak and swell for about 10 minutes.
Add the raisins, apricots, nuts, spice powder and rosemary to the couscous. Season with salt and pepper, and stir well. Spoon on top of the salmon, then cover with a sheet of foil.
Bake in the centre of the oven for 30 minutes, then remove the foil and arrange the orange slices and rosemary sprigs on top. Return to the oven to cook for a further 10 minutes. Serve immediately.