Pockets of Salmon Stuffed with Spiced Spinach on a Bed of Couscous

Name: Pockets of Salmon Stuffed with Spiced Spinach on a Bed of Couscous
Ingredients: 2 tablespoons each light muscovado sugar, sultanas and toasted pine nuts or flaked almonds; 2 tablespoons each light muscovado sugar, sultanas and toasted pine nuts or flaked almonds; 2 tablespoons each light muscovado sugar, sultanas and toasted pine nuts or flaked almonds; 2 tablespoons each light muscovado sugar, sultanas and toasted pine nuts or flaked almonds; ½ teaspoon each ground cumin, cardamom and coriander; ½ teaspoon each ground cumin, cardamom and coriander; ½ teaspoon each ground cumin, cardamom and coriander; 1 teaspoon freshly grated ginger; 350 g (12 oz) couscous; 75 g (3 oz) unsalted butter; 750 g (1½lbs) young spinach, trimmed, well-washed and drained; grated zest of 1 orange; 3 tablespoons orange juice; salt; freshly ground black pepper; 6 × 175 g (6 oz) salmon fillets

Preparation info

Serves
6

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Almonds, ginger, sultanas and sweet spices are mixed with spinach, and this is stuffed into a split salmon fillet, which is then steamed and served on a bed of couscous.

Ingredients

6 × 175 g (6 oz) salmon fillets
salt
freshly ground black pepper

Fish course
Pescatarian

Method

Trim the pieces of fillet to a neat shape, and remove any bones. Cut a pocket in each fillet, and season lightly, also using half the orange zest and juice. Use a little of the butter to grease a heatproof dish.

Put the rest of the butter, orange zest and juice in a frying pan, and in it cook the spinach with the ginger, spices and sugar. Drain off any excess liquid and stir in the frui