In a nutshell: The salmon fillet is brushed liberally before cooking with an exotic, spicy sauce made of passion fruit pulp and chilli.
FOR 6 PORTIONS
For the salmon:
1.2 kg salmon fillet (with skin)
3 passion fruits
6 tablespoons sweet and spicy chilli sauce
3 tablespoons of orange juice
2 teaspoons sesame oil
20 g of ginger
Fleur de sel or red Hawaiisalz
For the couscous:
400 g instant couscous
2 tablespoons Ras el Hanout (Arabic spice mixture)
800 ml vegetable broth
400 g of carrots
40 g of butter
2 teaspoons sugar
100 ml of orange juice
2 tablespoons of mint leaves
1 Preheat oven to 160 degrees. Wash salmon and pat dry. Remove possibly existing bones with tweezers. Place salmon on a baking sheet covered with baking paper. Halve the passion fruits, spoon out the inside, stir in the chili sauce, juice and oil. Peel ginger, chop, stir. Distribute sauce on the salmon. Cook on the middle tray for 15-20 minutes depending on the thickness (the salmon should still be glazed in the core).
Mix 2 couscous and Ras el Hanout. Cover with 700 ml of boiling broth, cover and allow to swell for 10 minutes. Peel carrots, dice. Sauté in hot butter, sprinkle with sugar, caramelise briefly. Salt. Deglaze with juice and remaining broth. Cover and cook for about 7 minutes. Peel oranges including the white inner skin. Cut out fillets between the skins. Halve fillets in half. Finely slice the mint.
Mix 3 couscous and carrots, season with salt and cayenne pepper. Fold in orange fillets and mint. Remove the salmon fillet from the skin and arrange on the couscous. Sprinkle with fleur de sel or red Hawaiian salt.
PREPARATION TIME: approx. 50 minutes
PRO PORTION: approx. 750 kcal, 44 g protein, 32 g fat, 57 g carbohydrates