MOROCCAN MIXED GRAINS WITH ROASTED WILD ALASKA SOCKEYE SALMON & VEGETABLES
Ingredients
1 large carrot, diced
2 medium potatoes, diced
2 medium parsnips, diced
2 tbsp pomegranate molasses
1 tbsp ras el hanout seasoning
1 tbsp olive oil
¼ Savoy cabbage, shredded
250g pack mixed grains
4 Wild Alaska Sockeye Salmon Fillets
150g pomegranate seeds
½ x 25g pack coriander, chopped
Method
1. Preheat the oven to 200oC, gas mark 6.
2. Place the carrot, potatoes and parsnips in a large roasting tin. Mix together the pomegranate molasses, ras el hanout seasoning and oil and pour over the vegetables to evenly coat, season. Roast for 20 minutes.
3. Place the cabbage in a colander and pour over a kettleful of boiling water, drain.
4. Stir the cabbage and grains into the root vegetables with a splash of water and top with the salmon fillets, roast for a further 7-8 minutes until salmon is just cooked.
5. Remove the salmon and stir most of the pomegranate seeds and coriander into the vegetable mix.
6. Serve the vegetables topped with the salmon and sprinkle with reserved pomegranate seeds and coriander.
COOK'S TIP:
- Great served with a spoonful of Greek yogurt. Replace the grains with cooked rice for an alternative.
