Ingredients
1 small butternut squash, peeled, seeded and cun in ½-inch slices
2 cups thinly sliced brussel sprouts
1 large red onion, cut in thin wedges
4 tablespoons olive oil
1½ teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup pomegranate molasses
1 tablespoon honey
1½ teaspoons grated fresh orange zest
1/2 teaspoon ground cumin
Scant 1/8 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1 side of salmon, ends trimmed to 2 1/2 pounds (or 2 ½ pound center cut salmon filet)
2 cups couscous
2 cups chicken or vegetable stock
½ cup crumbled feta cheese
¾ cup chopped pistachios
¾ cup fresh pomegranate seeds
½ cup parsley, coarsely chopped
Directions
Rich salmon plays host to the Mediterranean flavors of tangy pomegranate, bright citrus and earthy cumin. Begin with sizzled wedges of butternut squash, brussel sprouts and red onion, and then add a whole side of salmon to the roaster - the size of the pan can handle it!
Once the fish is cooked through, glossy with a pomegranate molasses glaze, this recipe uses the roaster to quickly steam a couscous pilaf. This ensures that not a drop of sauce goes to waste. You can buy a side of salmon and trim off the tail (save it for another dinner!) or ask for the center cut of a whole side. Pomegranate molasses, a ubiquitous ingredient in Middle Eastern cuisines, is available at many grocery and specialty food stores. It keeps indefinitely in the refrigerator.