Sumac & Pomegranate Salmon with Festive Spice Sensation Couscous

We love this easy fish recipe from Ainsley’s Good Mood Food and it works perfectly for the festive season. Zesty sumac and sweet tangy pomegranate molasses are a great match for salmon and this is a dish that’s easy to make and tastes delicious. We’ve adapted the recipe for the air-fryer, but feel free to cook the salmon in the oven for 10-12 minutes at 200C/180Cfan.


In a small bowl mix together the oil and pomegranate molasses and then brush over the top of the salmon fillets. Coat the top of the fillets with a good sprinkling of sumac. Season with salt and put in the air fryer basket in a single layer. Cook for 7-9 minutes at 180C, depending on the thickness of your fillets, until the fish is cooked through (the flesh will flake easily). If you have thick fillets you may need to cook for longer, checking in 1-2 minute intervals until cooked through.

Meanwhile, prepare the couscous according to the packet instructions. Fluff with a fork and allow to cool a little. Toss through the pistachios, chopped herbs, orange zest, ginger (if using) and pomegranate seeds. Drizzle in a little olive oil if you like.

Serve the salmon with the couscous. Drizzle over a little pomegranate molasses and garnish with pomegranate seeds and mint leaves.



  • For the Salmon
  • 2 tsp olive oil, plus extra for drizzling
  • 1 tsp pomegranate molasses, plus extra for drizzling
  • 2 x salmon fillets, skin on
  • a good pinch or two of sumac
  • sea salt
  • For the Couscous
  • 1 x packet of Ainsley Spice Sensation Couscous
  • 30g shelled pistachios, toasted
  • 1 tbsp chopped fresh mint leaves, plus extra to serve
  • 1 tbsp chopped fresh parsley
  • zest of ½ orange
  • 2cm fresh ginger, finely grated (optional)
  • seeds of ½ pomegranate, plus extra to garnish