Ginger Marinated Salmon

Preparation time: 15 minutes, plus marinating
Cooking time: 15 minutes

Serves: 4

Ingredients
25g fresh root ginger
500g salmon fillet, in bite-sized pieces
2 tbsp light olive oil
1 lemon, juiced and half the zest grated
100g dried apricots, finely diced
400g couscous
Salt
2 tbsp chopped coriander
½ cucumber, finely diced

To serve
Pickled ginger
Cos lettuce leaves

Instructions
Crush the ginger with the flat of a knife, then twist the pulp in a scrap of muslin to release the juice. Alternatively, crush in a garlic press. Toss the salmon with the ginger juice, 1 tbsp oil and the juice of half the lemon. Set aside in a cool place for at least 30 minutes to infuse.

Set your oven to its lowest setting. In a large bowl, mix the apricots with the couscous. Pour in enough boiling water to cover the grains by a finger's width. Leave to swell for 10 minutes. Fork up with a little salt, and add the remaining oil and a splash more hot water - the grains should still be a little damp. Cover tightly with foil and put in the oven to keep warm and swell some more.

When you're ready to serve, heat the grill to maximum. Drain the salmon and thread on skewers. Grill fiercely for 4-5 minutes, turning regularly so they cook evenly.

Meanwhile, moisten the couscous with the remaining lemon juice and any juices from the grill-pan. Toss with the coriander, cucumber and the lemon zest and finish each serving with the salmon. Serve with pickled ginger and the lettuce leaves.