Chilled Glazed Citrus Poached Salmon with a Spicy Cous Cous Salad

Ingredients (Serves 4):


4 salmon fillets
4 limes
4 lemons
3 gelatine sheets (60g)
1 tablespoon caster sugar
200g cous cous
1 medium red onion
½ red pepper
½ green pepper
½ yellow pepper
1 heaped tablespoons medium curry powder
4 tablespoons olive oil
20g sultanas
Fresh lemon wedge for serving

Method:

Place salmon fillets in an ovenproof dish and pour over 500ml boiling water. Cover with tin foil and place in a preheated oven at 190º for 10 minutes. Remove from oven and let cool.

To make the citrus glaze, blend the sugar with 4 tablespoons of water and the juices of 2 limes and 2 lemons. Simmer in a saucepan, then slowly add the gelatine until dissolved. Slice the remaining lemons and limes into thin slices and arrange over the chilled salmon. Spoon the glaze over the salmon thinly, taking care not to allow the gelatine to set. Cover with cling film and place in the fridge for 5 hours before serving.

Place the cous cous in a bowl and gently pour over 300ml boiling water. Stir well, cover and leave to stand for 5 minutes. Drizzle with olive oil and separate cous cous with a fork. Add curry powder and mix well. Finely chop the red onion and peppers, add to cous cous with the sultanas, and mix. Serve with a wedge of fresh lemon and drizzle with olive oil.