POM glazed salmon skewers with creamed wild rice, horseradish and greens

Serves 2

Ingredients:
12 oz salmon fillet. Cut into 3cm cubes  
GLAZE
2 tbls maple syrup
120 ml POM wonderful 100% Pomegranate juice
½ tsp dried oregano
1 tsp cumin
1 tsp celery salt.
150 g wild rice
1 finely chopped onion
1 clove garlic chopped
1 bunch parsley chopped
Juice ½ lemon
134 ml chick stock
2 tbls olive oil
2 tsp horseradish
Bunch of curly cale, bunch of watercress
1 Fresh pomegranate cut and de seeded
Juice of ½ a lemon
2 tbsp olive oil
½ cucumber peeled, de seeded and cut into cubes
2 tbls yogurt

METHOD
Soak the skewers in water for 20 minutes.
To make the glaze, put the maple syrup, POM, oregano, cumin and celery salt into a small pan.  Bring to the boil and simmer until reduced by 2/3 UNTIL SYRUPY.  Allow to cool.
Thread the salmon chunks on the skewers.  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.  Turn over after 10 minutes.
Cook the curly kale for 5 minutes in a large pan of boiling salted water.  Drain and place into a bowl of ice cold water.
Cover the wild rice with water, bring to the boil and simmer for 35-40 minutes.  Drain and set aside. Heat the olive oil in a large saucepan add the sliced onion and soften then add the garlic and parsley
Add the cooked rice and bring to a gentle simmer. Drain the curly cale and add to the rice with the horseradish.  Season with salt and fresh black pepper.
Heat the grill and place the salmon onto silver foil and cook for 2 mins, turn and cook for a further 2 more mins.
Combine all the ingredients for the salsa and season
Place salmon over the rice and dress with pomegranate and cucumber salsa.