Succulent salmon balsamic glaze makes an easy, tasty dinner in about 10 minutes. Our 1.25 balsamic gives just the right level of stickiness, and its bold, sweetly acidic flavour works wonderfully with the sweetness of roasted cherry tomatoes.

Ingredients

2 x 150g salmon fillets

200g cherry tomatoes on the vine

4-5 teaspoons 1.25 Balsamic Vinegar of Modena

150g Barley Couscous

handful fresh basil

3 tbsp Cornicabra Extra Virgin Olive Oil

Salt and black pepper

Optional juice of half a lemon, for the couscous

Mixed leaf salad, to serve

Ingredients

2 x 150g salmon fillets

200g cherry tomatoes on the vine

4-5 teaspoons 1.25 Balsamic Vinegar of Modena

150g Barley Couscous

handful fresh basil

3 tbsp Cornicabra Extra Virgin Olive Oil

Salt and black pepper

Optional juice of half a lemon, for the couscous

Mixed leaf salad, to serve

1

Preheat the oven to 200 C. Arrange the fish in a small roasting tin with the tomatoes, still on their vines, alongside. Drizzle both with a little extra virgin olive oil and season with salt and freshly ground black pepper. Roast in the oven for 10 minutes.

 

2

Meanwhile at 200ml of boiling hot water to the Barley Couscous. Cover and leave to stand.

3

Drizzle the vinegar over the salmon and the tomatoes and return to the oven for 1-2 minutes, or until sticky and glazed but be careful it doesn’t burn.

 

4

Meanwhile, fluff the prepared couscous with a fork and fold through 2 tablespoons of olive oil, or to your taste, and lemon juice, if using. Shred the basil and fold through and adjust seasoning.

 

5

Transfer to serving plates and arrange the salmon and tomatoes alongside, spooning any balsamic juices over the salmon. Add a mixed leaf salad and serve.

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