Christmas regal salmon with celebration couscous

Serves 6-8. Prep time: 15 minutes. Cook time: 40 minutes.

Salmon

1 fresh fillet Regal Salmon, skin on, pin-boned

2 & 1/2 tbsp brown sugar

1 tsp salt

Small handful woodchips

1/2 cup chopped sundried tomatoes

1 tbsp finely chopped parsley

Finely grated zest of 1 lemon

Celebration couscous

600g orange kumara, cut into 1 inch chunks (leave skin on)

1 tbsp olive oil

1 tbsp runny honey or maple syrup

1/2 cup dried couscous

1/2 cup boiling water

Large knob of butter

Finely grated zest of 1 orange

3/4 cup shelled pistachios, chopped

1 x 70g packet pine nuts, toasted

3/4 cup chopped dried Cranberries or cherries, chopped

1/4 cup finely chopped parsley

Large handful of mint leaves, torn

Method:

To make the celebration couscous, set oven to 180C. Spread kumara chunks on an oven tray lined with baking paper.

Toss with olive oil and honey/maple syrup, and season with salt and pepper. Roast for 40 minutes until kumara is slightly caramelised.

Boil water in a small pot, add couscous, butter and a pinch of salt. Turn off heat, stir together, cover and leave to stand for 5-10 minutes.

Fluff couscous with a fork, and toss with the orange zest, nuts, cranberries or cherries, parsley, mint and roast kumara.

To smoke salmon, mix brown sugar and salt and rub on the flesh side of the salmon.

To set up the smoker; line a wok or large, deep fry pan and a fitting lid with tinfoil. Place a small handful of woodchips inside the wok or fry pan, then place a cake rack inside.

Cover with lid and put the smoker on high heat (gas, electric or induction). After a few minutes the woodchips will be smoking. Place prepared salmon on the rack, skin-side down, replace lid and lower heat to medium.

Smoke for 20-25 minutes or until salmon is just cooked through. Transfer salmon to a large platter. Mix sundried tomatoes with lemon zest and parsley and sprinkle over salmon.

Serve smoked salmon with the couscous as part of a shared meal.