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Find the perfect meal and the perfect wine for any occasion.

Ginger Infused Marlborough Salmon

This wonderfully fragrant dish will be sure to leave an impression; with minimal effort. This will easily become one of your signature dishes that doesn’t require hours in the kitchen. This recipe works equally well with a whole fish – simply use the couscous salad as a stuffing rather than a side dish.

Get a printable version here.


500gm Salmon Fillet                                                                      

1 tbsp freshly grated ginger                           

1 tbsp olive oil                                                

1 tbsp lemon juice                                           



2 tbsp olive oil

1 tbsp lemon juice

1 tsp honey


Couscous Salad

1 ½ cups couscous

1 ½ cups boiling water

1 tbsp butter

½ cup dried apricots

1 spring onion, chopped

2 tbsp fresh coriander

Salt & pepper to season


Preheat your oven to 180 degrees.


Combine the salmon, ginger, olive oil and lemon juice in a flat roasting dish. Cover and refrigerate for 30 minutes to 1 hour. Combine all the ingredients for your dressing and set aside.

Next get started with your couscous. Add your couscous, boiling water, butter and apricots to a large bowl. Cover and stand for 5 minutes.  Add your spring onion and fresh coriander. Toss gently to combine and then season to taste with a dash of salt and freshly ground black pepper.

Pop your salmon into the preheated oven and grill for 5 – 7 minutes. You could also use the barbeque if you are entertaining outside.

To serve, place the salmon fillet and couscous salad on a large platter. Garnish with a final flourish of chopped coriander and drizzle your dressing over the top.

This recipe is a perfect match for: