Cloudy Bay New Zealand, Sauvignon Blanc, Chardonnay, Pinot Noir - Red and White wines - Marlborough Wine & Central Otago Wine Region
Our WinesAbout usJournal
Visit us
Wine Club

Where to buy


Follow us

back   back   back   back   back   back   back   back   back   
(open in a new tab)
back   back   back   back   back   back   back   back   back   
(open in a new tab)
June 10, 2024 - Recipes

Salmon With Tamarind, Orange & Maple Glaze and Herbed Israeli Couscous

Explore the vibrant fusion of sweet and tangy notes with our Salmon dish, coated in a luscious Tamarind, Orange & Maple Glaze. Complemented by the aromatic embrace of Herbed Israeli Couscous, this ensemble promises a dining experience that's sure to impress.

Serves 2

Salmon & Tamarind Glaze

1 orange
1 tablespoon tamarind puree or paste
3 tablespoons maple syrup
2 tablespoons soy sauce
2 pieces of salmon


1) Zest the orange and put aside for garnishing the salmon. Squeeze the juice and put into a small saucepan with the tamarind puree, maple syrup and soy sauce. Bring up to a simmer and cook for 5 minutes over a gentle heat until the mix has thickened slightly. Set aside to cool before using.
2) When ready to cook, preheat the oven to 200°C.
3) Put the salmon onto a baking paper lined tray. Brush the salmon with the glaze and bake for 6 minutes (for medium rare salmon); or cook for 10-12 minutes if you prefer well-cooked salmon. Remove from the oven and rest for 5 minutes.

Herbed Israeli Couscous

2 cups picked mixed herbs such as parsley, mint, dill or coriander
1 small clove garlic, peeled
juice 1/2 lemon
3 tablespoons olive oil
1/2 cup israeli couscous
4 dried apricots, thinly sliced
2 tablespoons toasted slivered almonds
2-3 tablespoons pomegranate arils

1) Blitz the herbs, garlic, lemon juice and olive oil with a stick blender until smooth. If necessary, thin with 1-2 tablespoons of water to make a dressing consistency. Season with salt and pepper.
2) Cook the Israeli couscous in boiling salted water according to packet directions, drain well and then toss with the herb dressing. Season with salt and pepper to taste.
3) Stir through most of of the apricots, almonds and pomegranates keeping a small amount aside for garnishing.

To serve

1) Spoon the Israeli couscous onto plates, top with the glazed salmon and garnish with the reserved orange zest and apricots, almonds and pomegranate.

12 June - 12 June-undefined
Subscribe to cloudy bay's newsletter
PLEASE ENJOY RESPONSIBLY©2022 Copyright Cloudy Bay
Follow us
Change your country
©2022 Copyright Cloudy Bay  -  PLEASE ENJOY RESPONSIBLY