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27.-Persian-mackerel-

Persian-style herby citrus mackerel salad

Amount of people
4 Persons
Type of meal
Salad
Preparation time
25 minutes
Seafood included in this recipe
Fresh smoked Mackerel fillet
Ingredients
  • 300 gr smoked mackerel fillets
  • 50gr couscous
  • Juice and zest of 1 orange
  • 1 tsp za’atar
  • ½ crushed garlic clove
  • 1 tbsp pomegranate molasses
  • 3 tbsp olive oil
  • 150gr chopped spinach
  • 100gr pomegranate seeds
  • 2 segmented oranges
  • Large bunch of chopped fresh parsley
  • Large bunch of chopped fresh coriander
  • 50gr chopped walnuts in a pan
Preparation
  1. Put 50gr couscous in a bowl, pour over 100ml boiling water, then cover with cling film. Leave for 5 minutes, then fork through. In a small bowl, mix the juice and zest of 1 orange, 1 tsp za’atar , ½ crushed garlic clove and 1 tbsp pomegranate molasses. Whisk in 3 tbsp olive oil and season to taste.
  2. In a bowl, mix 150gr chopped spinach, 100gr pomegranate seeds, 2 segmented oranges, a large bunch of chopped fresh parsley and a large bunch of chopped fresh coriander. Lightly toast 50gr chopped walnuts in a pan. Cool, then stir into the salad with the couscous. Toss with the dressing, divide among 4 plates, then top each with the smoked mackerel fillets.

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