Courgette veiled salmon with nut couscous (and sauteed spinach)

Chef Bethany Kehdy of food concept Dayma creates a special twist on a salmon fillet with the finest Spinneys ingredients.

Lebanese-American author and cook Bethany Kehdy demonstrates how to make courgette veiled salmon with nut couscous and sauteed spinach. She uses an interesting combination of Arabic flavours to spice up her dishes and believes that cooking comes from the soul.

Watch the episode below to add this to your repertoire. 
 

Ingredients

For the chermoula sauce

1 handful (50g) of parsley leaves

1 handful (50g) of coriander leaves

2 tbsp (30g) finely chopped dill leaves

1 tbsp (20g) peeled and roughly chopped root ginger

1 mild red chilli, deseeded and roughly chopped

Juice of 1/2 lemon

8 garlic cloves, crushed with the blade of a knife

1⁄4 tsp ground cumin

6 tablespoons olive oil
 

For veiling the fish

4 fillets of salmon, about 600g in total

2 courgettes (mix yellow and green or same colour)

sea salt and freshly ground black pepper

Herb and nut couscous, spinach, sun-dried tomatoes and lemon wedges, to serve
 

For the Couscous

200g couscous

250ml of hot fish stock or hot water

1-2 tablespoons olive oil

zest of 1 lemon

salt and pepper to taste

40g hadrawi dates, seeded and finely chopped

25g toasted pine nuts

15g/2 tbsp chopped herbs of choice or a mix (dill, mint, parsley)
 

For the Spinach

30ml olive oil

500g spinach leaves

30g sun-dried tomatoes

salt and pepper to taste