Salmon with Kiwi Dressing and Roasted Vegetable Couscous

Now you may be thinking how incredibly outlandish this idea is, and you may even concur with my brother that kiwi fruit looks like “mushed up brains”. But au contraire! Like how sweet chutneys can sometimes make the perfect partner to savoury dishes, the salmon practically bows down in praise of the kiwi’s sharp sweet tang. Go on - just try it!

Serves 4

200g cooked couscous

1 pepper, diced

1 red onion, diced

1 courgette, diced

3 garlic cloves, crushed

Salt

Pepper

Lemon juice

4 salmon fillets, scaled

4 kiwi fruits, peeled

Juice of ½ a lime

1 tsp. olive oil, plus extra for roasting

1 tsp. white wine vinegar

2 tbsp. honey

1. Pre-heat the oven to 200°C/400°F/Gas Mark 6

2. In a baking tray place the diced pepper, onion, courgette and garlic. Sprinkle over some salt and pepper, a splash of olive oil and rub evenly over the vegetables.

3. In another baking tray place the salmon with the skin facing down. Sprinkle with a splash of water, lemon juice and season with salt and pepper. Cover with foil, and place both baking trays in the heated oven for 20 minutes.

4. Whilst the salmon and vegetables are cooking, make the dressing by chopping 3 of the kiwi fruits into large chunks. Puree finely with the lime juice in a food processor. Throw into a bowl and mix with the honey, vinegar and 1 tsp. of olive oil. Dice the fourth kiwi fruit and mix in with the other ingredients.

5. Once the vegetables and salmon are cooked, turn the oven off and leave the salmon inside. Warm up the couscous with the roasted vegetables by stirring around in a low to medium heated saucepan for a minute or so. If it’s a little dry just stir in some lemon juice and olive oil. Season to your liking.

6. Serve the salmon and couscous, drizzled with the kiwi dressing. Watercress also makes a fantastic side accompaniment.