A spicy way to add some fish to your diet

For those trying to add more fish into their diets, wild Alaska seafood is a great choice. Try this Moroccan inspired recipe for a fast, easy way to prepare sustainable and nutritious wild Alaska canned salmon.

Simply pour liquid stock over couscous or bulgar wheat and leave to soak. Meanwhile, fry chopped spring onions and courgette over a low heat, adding pistachios and pine nuts. Remove from the heat and stir in harissa paste, chick peas, apricots and raisins. Stir this mixture, lemon zest, lemon juice and mint into the couscous. Finally, gently add chunks of canned wild Alaska salmon and serve.

Alaska salmon are wild and swim freely in the icy waters of the North Pacific Ocean, feeding on natural marine life. It is this natural diet of crustaceans and other marine life that give wild Alaska salmon its distinctive colour and flavour. Wild Alaska salmon is low in fat and a natural source of protein, vitamins, calcium and Omega 3 oils which may help maintain a healthy heart as part of a balanced diet. Processed immediately after harvest to preserve its delicious flavour, wild Alaska canned salmon is also low in cholesterol. It’s great value for money too!

For delicious, natural and environmentally sustainable seafood look for wild Alaska salmon, halibut, pollock, Pacific cod and black cod. Since Alaska became a state in 1959 the constitution stated that its seafood must be maintained sustainably. For 50 years this has ensured continuous, wild and healthy harvests, and guaranteed that stocks of superior seafood are preserved for future generations. Thanks to years of careful management by the Alaska Department of Fish and Game (ADFG) and escapement programmes, the State’s wild fish stocks have been preserved. No Alaska species has ever been listed as endangered.

Morrocan-Spiced Wild Alaska Salmon Couscous

Serves 4
1 x 418g or 2 x 213g cans red or pink wild Alaska salmon
300g (10oz) bulgar wheat or couscous
1 vegetable or chicken stock cube
25g (1oz) butter
1 bunch spring onions, chopped
1 courgette, chopped
2 tbsp shelled pistachios or pine nuts
1 tbsp harissa paste or chilli sauce
400g can chickpeas, rinsed and drained
50g (2oz) ready-to-eat dried apricots, chopped
25g (1oz) raisins
Finely grated zest of 1 lemon
2 tbsp lemon juice
1 tbsp roughly chopped mint
Salt and freshly ground black pepper

• Drain the salmon, reserving the liquid. Remove any skin and bones, if wished, and break the salmon into large chunks. Cover and set aside

• Put the bulgar wheat or couscous into a large heatproof bowl. Dissolve the stock cube in 300ml (1/2 pint) of boiling water and pour it over the bulgar wheat or couscous. Stir in the reserved salmon liquid and leave to soak for 5 minutes

• Melt the butter in a large frying pan and fry the spring onions and courgette gently for 5 minutes, adding the pistachios or pine nuts for the last minute or so. Remove from the heat and stir in the harissa paste or chilli sauce, chick peas, apricots and raisins

• Stir the chick pea mixture, lemon zest, lemon juice and mint into the couscous. Add the chunks of salmon and stir through gently so that they don’t break up. Season, then serve

Cook’s Tip: When finished, this dish will be warm, rather than hot. If you prefer it to be piping hot, either reheat each portion in the microwave for 2 minutes on HIGH, or place the whole amount in an ovenproof dish, cover with foil and reheat for 10-15 minutes at 190°C/Fan oven 170°C/Gas Mark 5.