Recipe by Sam Parish in collaboration with Latitude Magazine
Prep 15 mins
Cooking 30 mins
1 bunch baby carrots, cleaned, trimmed and halved lengthways
800 g skin-on Akaroa Salmon fillet
2 tbsp pomegranate molasses (found at middle eastern grocers)
2 tbsp honey
1 tsp each sweet paprika and ras el hanout (a Moroccan spice blend)
100 ml olive oil
1½ cups couscous
finely grated zest and juice of 1 lemon
½ bunch parsley, finely chopped
½ bunch mint, sprigs picked
½ cup pomegranate seeds
finely chopped pistachios to serve
Preheat oven to 200°C. Line 2 baking trays with baking paper.
Drizzle one tray with 1 tbsp oil and add carrots, cut side down. Add to oven and roast for 25 minutes or until tender and golden.
Place salmon on second tray, skin in contact with tray. Combine pomegranate molasses, honey, spices and ⅓ cup (80 ml) of the oil and pour over salmon fillet. Roast for 15 minutes or until salmon is just cooked through.
Meanwhile for the couscous, combine it with lemon zest and remaining oil in a heat-proof bowl. Add 450 ml just boiled water. Cover with a lid and leave to steam for 10 minutes or until cooked through. Fluff with a fork and stir through parsley.
Spoon couscous onto platter. Top with roasted carrots, salmon and cooking juices. Scatter with mint sprigs, pomegranate seeds and pistachios to serve.