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

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
  • grated zest of 1 orange
  • 3 tablespoons orange juice
  • 75 g (3 oz) unsalted butter
  • 750 g (1½lbs) young spinach, trimmed, well-washed and drained
  • 1 teaspoon freshly grated ginger
  • ½ teaspoon each ground cumin, cardamom and coriander
  • 2 tablespoons each light muscovado sugar, sultanas and toasted pine nuts or flaked almonds
  • 350 g (12 oz) couscous


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 fruit and nuts. Fill the fillets with the spinach, put in the buttered dish and steam for about 6 to 8 minutes. Transfer the fish to individual plates and serve with couscous cooked according to the directions on the packet, and mixed with chopped fresh coriander, a few more sultanas, nuts and orange zest.