Prep time: 20 mins Cooking time: 20 mins (serves 1)
- 6 asparagus spears, blanched, sautéed and seasoned with salt and pepper 10g each, rocca leaves, mango-papaya salsa crispy salmon skin*, julienned bell peppers and a few pomegranate seeds, all for garnishing For the salmon
: br /> 1 tsp olive oil 200g salmon fillet, skin removed (to be used as garnish) 1/2 leek, blanched For date couscous: 1 cup orange juice, mixed with 1/2 cup water 100g instant couscous 50g dates, seeded, chopped and cooked in water until soft
1. To prepare salmon, heat olive oil in frying pan and sear salmon fillet on both sides. Take it off the heat and wrap in the blanched leek. Now place it in a preheated oven and let it cook at 160°C until done; about 10 minutes. Remove and set aside. 2. To prepare date couscous, bring orange juice and water mixture to a boil. Take it off the heat and add couscous. Cover and allow it to sit for 5 minutes. Using a fork, mix in dates. Set aside. 3. To serve, make a bed of asparagus and rocca leaves. Place wrapped salmon on top. Spoon mango-papaya salsa on one side and date couscous on the other. Top couscous with crispy salmon skin and bell pepper juliennes. Top salmon wrap with pomegranate seeds. Serve immediately. * To prepare crispy salmon skin, sprinkle salt over the skin and let it rest for 10-15 minutes. Pat-dry with kitchen towel and deep-fry in medium-hot oil until crispy. Drain and use.