LEEK - WRAPPED SALMON WITH DATE COUSCOUS AND ASPARAGUS

LEEK - WRAPPED  SALMON  WITH  DATE  COUSCOUS  AND  ASPARAGUS:
INGREDIENTS:        (serves 1 )

6  asparagus spears, blanched, sauteed and seasoned with
                                                                      salt and pepper
10  g  each, rocca leaves, mango-papaya salsa
Crispy salmon skin, julienned bell peppers and a few pomegranate
                                           seeds, all for garnishing
For the salmon
1  tsp  olive oil
200  g  salmon fillet, skin removed (to be used as garnish)
1/2  leek, blanched
For date couscous
1  cup orange juice, mixed with 1/2 cup water
100  g  instant couscous
50  g  dates, seeded, chopped and cooked in water until soft

METHOD:

• To prepare salmon, heat olive oil in frying pan and sear salmon fillet on both sides. Take it off the heat and wrap in the blanched leek. Now place it in a preheated oven and let it cook at 160C until done; about 10 minutes. Remove and set aside.
• To prepare date couscous, bring orange juice and water mixture to a boil. Take it off the heat and add couscous. Cover and allow it to sit for 5 minutes. Using a fork, mix in dates. Set aside.
• To serve, make a bed of asparagus and rocca leaves. Place wrapped salmon on top. Spoon mange-papaya salsa on one side and date couscous on the other. Top couscous with crispy salmon skin and bell pepper juliennes. Top salmon wrap with pomegranate seeds. Serve immediately.
• To prepare crispy salmon skin, sprinkle salt over the skin and let it rest for 10-15 minutes. pat-dry with kitchen towel and deep-fry in medium-hot oil until crispy. Drain and use.