Masterclass - Salmon with moghrabieh, broccoli and fennel

BY BRETT MCGREGOR

My wife recently had a girl's weekend in Australia, where she was able to sample some of the fantastic restaurants.

She had a look around some Middle Eastern stores and brought me back some moghrabieh (Lebanese couscous).

It is cooked the same way as pasta, takes on any flavours, and adds a great look to the dish.

This dish has a combination of influences and is packed with flavour.

The salmon is pan-seared, skin side down, to make it crisp, but you can cook it any way you like.

Poached salmon flaked into the dish is just as nice.

Serve at room temperature.

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PAN-SEARED SALMON WITH MOGHRABIEH, BROCCOLI AND FENNEL

Serves 4.

2 Tbsp olive oil

4 salmon fillets, 180-200g each, skin on, pin bones removed.

1 head of broccoli cut into florets

1/4 cup fennel, pulled apart into fronds

1 cup moghrabieh, cooked as per instructions.

2 cups cherry tomatoes, cut in half

1/2 red onion, sliced thinly

1/2 cup macadamia nuts, roasted and coarsely chopped

Salt and black pepper to taste

Dressing:

1 Tbsp capers, drained and chopped

1 Tbsp cider vinegar

1Tbsp wholegrain mustard

1 clove garlic, smashed and sliced

50ml olive oil

Salt and pepper to taste

Place all dressing ingredients in a bowl and slowly add the oil, whisking continuously until thick and creamy. Add seasoning, taste and adjust if needed.

Place a large non-stick pan on a medium- high heat and add the oil. When hot, salt the skin of the salmon and add the fillets, skin side down, to the pan.

Do not touch for 3-4 minutes or until the skin is golden and crisp.

Turn over and cook for another 2-3 minutes or until the flesh is just beginning to flake.

Meanwhile, blanch the broccoli and place into a bowl. While still warm, combine with the fennel, moghrabieh, tomatoes, onion, nuts, and add to dressing. Combine well. Season to taste.

To serve, place a large portion of the broccoli and moghrabieh onto the plate and place the salmon fillet skin side down on top.

Season and serve.

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- © Fairfax NZ News