Superfood, well it's been around for a fair while now, so it's probably not new! Atlantic salmon or Tasmanian salmon as we like to call it here in Tassie is a great addition to your diet.
Salmon is low in saturated fat and packed full of those omega 3s which really help to reduce inflammation. Omega 3s are pretty versatile, they help to protect against cardiovascular disease and relieve symptoms of arthritis and even reduce the risk of cancer.
This recipe is for Grilled Tasmanian salmon and Mediterranean vegetables, spiced cous cous with a pomegranate dressing, and serves 2.
2 small pieces of salmon around 140g each
4 spring onions
2 slices of zucchini
2 slices of eggplant
100g wholemeal cous cous
1 tbsp chopped parsley
1 tsp cumin seeds
small knob of freshly grated turmeric or 1 tsp dried turmeric
2 tbsp of pomegranate molasses
1 whole lemon 1/2 for squeezing and the other half cut into wedges
Sea salt & pepper
Prepare the cous cous first by placing in a heat proof bowl with the turmeric and cumin seed and a pinch of salt mixing as you go. Add boiling water until it just covers the cous cous and cover with cling film for 5 minutes. Once all the liquid has been absorbed fluff the cous cous with a fork adding a good dolop of olive oil and the chopped parsley.
To make the dressing, mix the pomegranate molasses with the juice of 1/2 lemon and 1 tbsp of olive oil. It will taste pretty tart on its own but will complement the whole dish nicely.
Next coat the vegetables lightly with some olive oil and some salt & pepper, season the fish. Place everything on a hot bbq or hot griddle pan to give the nice markings, you might need to add the spring onion last because it wont take as long to cook. The salmon should be firm when you squeeze the side, you can even pull it apart a little to check the middle. I like mine a little bit pink in the middle.
While everything is cooking you can reheat the cous cous in the microwave, it will only take a minute. To serve place the cous cous in the centre of a plate or bowl, put the vegetables on top followed by the salmon. Now drizzle with the pomegranate dressing and enjoy with chilled glass of wine.