|4x 200 g||salmon — fillets|
|fresh chillies — 573|
|10 g||fresh coriander — chopped|
|1||red chilli — small, chopped|
|1/4 tsp||paprika — smoked|
|1 tsp||coriander — ground|
|1 tsp||cumin — ground|
|2 Tbs||fresh chillies — 573|
|1 Tbs||lemon juice|
|sea salt and freshly ground black pepper|
|1||butternut — small, cubed and parboiled|
|5 g||fresh mint|
|2 cup||couscous — cooked and seasoned|
|75 g||pomegranate rubies|
|olive oil — for drizzling|
|lemon — halved, juice only|
Preheat oven to 180ºC.
Mix together all sauce ingredients. Place fish on a lined baking tray, top with sauce. Season, bake for 7–10 min. Set aside.
Heat a frying pan, add butter and toss in butternut, pan-fry gently until golden brown and cooked through. Season well, allow to cool. Toss with mint, couscous and pomegranate. Drizzle over olive oil and lemon juice.
With butternut couscous.
Words and image: Fairlady