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

Preparation info

  • Serves


    • Difficulty


Appears in

Modern Classics

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.


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


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