Iraqi Masgouf-Style Salmon with Sumac Couscous

Ingredients

• 2 salmon fillets, about 150 g each
• 1 tbsp olive oil
• 1 tbsp tamarind paste
• 1 tsp tomato paste
• 1 tsp honey or date syrup
• 1 garlic clove, grated
• 1/2 tsp ground cumin
• 1 cup couscous
• 1 cup boiling vegetable stock
• 1 small tomato, diced
• 1/2 cucumber, diced
• 1 tsp ground sumac
• 2 tbsp chopped dill
• 1 lemon, cut into wedges
• Salt and black pepper

Steps

1. Heat the broiler to high and line a tray. Stir olive oil, tamarind, tomato paste, honey, garlic, cumin, salt, and pepper into a glaze.
2. Place salmon skin-side down on the tray and brush generously with the glaze.
3. Broil 8 to 10 minutes, depending on thickness, until the fish flakes easily and reaches 63°C / 145°F at its center.
4. Meanwhile, put couscous in a bowl, pour over boiling stock, cover, and leave for 5 minutes.
5. Fluff couscous with a fork and fold in tomato, cucumber, sumac, dill, and a squeeze of lemon.
6. Serve the salmon over couscous with the remaining glaze from the tray spooned over the fish and lemon on the side.

Allergen note: Contains fish and wheat; check tamarind paste for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.