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 Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please 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 Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
• 50g pomegranate seeds
• 6 ready-to-eat dried apricots, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
• 2 generous handfuls mixed salad leaves
• About 12 mint leaves, torn into shreds
• Salt and freshly ground black pepper

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. Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please 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.

sumber dari: foodnetwork.co.uk