Living in Central Otago with access to such fabulous produce, we are always excited to create new recipes that combine our local goodies. In keeping with the Christmas spirit we have created a festive treat using our favourite fish!
- 3 tbsp olive oil
- 600g fresh Aoraki Salmon in one piece
- 100g couscous
- 150ml hot vegetable stock
- Finely grated zest and juice of 1 orange
- 50g sultanas or raisins
- 50g ready-to-eat dried apricots, chopped
- 50g ready-to-eat dried cranberries
- 25g blanched almonds or pistachio nuts
- 25g pine nuts
- 2 tsp Garam Masala
- 2 tsp chopped fresh Central Otago thyme
- Salt and freshly ground black pepper
- 1 orange, sliced, to garnish
- Rosemary sprigs, to garnish
- Preheat the oven to 150°C fan oven.
- Drizzle 1 tbsp of olive oil into a large roasting tin and place the salmon on top.
- Put the couscous into a heatproof bowl and add the hot vegetable stock, orange zest and orange juice. Leave to soak and swell for about 10 minutes.
- Add the sultanas or raisins, apricots, almonds or pistachio nuts, pine nuts, spice powder and thyme to the couscous. Season, and stir well.
- Spoon on top of the salmon, then cover the roasting tin with a sheet of foil.
- Bake in the centre of the oven for 45 minutes, then remove the foil and arrange the orange slices and rosemary sprigs on top. Return to the oven to cook for a further 10 to 15 minutes.
Fruity and strong, with sweet ripe cherry and plum flavours. Salmon is a meaty fish that holds up beautifully against this strong Pinot Noir.