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1
Soak the skewers in water for 20 minutes.
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2
To make the glaze, put the maple syrup, pomegranate juice, oregano, cumin and celery salt into a small pan.
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3
Bring to the boil and simmer until reduced by 2/3 UNTIL SYRUPY.
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4
Allow to cool.
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5
Thread the salmon chunks on the skewers.
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6
Pour the glaze into a tall wide glass and immerse the salmon skewers into the marinade, alternatively place the skewers in a non metallic dish and pour over the marinade and lave for 20 minutes.
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7
Turn over after 10 minutes.
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8
Cook the curly kale for 5 minutes in a large pan of boiling salted water.
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9
Drain and place into a bowl of ice cold water.
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10
Cover the wild rice with water, bring to the boil and simmer for 35-40 minutes.
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11
Drain and set aside.
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12
Heat the olive oil in a large saucepan add the sliced onion and soften then add the garlic and parsley
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13
Add the cooked rice and bring to a gentle simmer.
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14
Drain the curly cale and add to the rice with the horseradish.
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15
Season with salt and fresh black pepper.
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16
Heat the grill and place the salmon onto silver foil and cook for 2 mins, turn and cook for a further 2 more mins.
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17
Combine all the ingredients for the salsa and season
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18
Place salmon over the rice and dress with pomegranate and cucumber salsa.
