Spice Honey Salmon With Couscous Recipes

MOROCCAN-SPICED SALMON WITH VEGETABLE COUSCOUS

Steps:

• In a shallow baking dish, whisk together vinegar, 2 Tbsp olive oil, Moroccan spice blend, and honey. Add salmon filets to the dish and turn them to coat.
• Leave salmon flesh-side down in marinade and refrigerate for 20 minutes while the oven heats.
• Preheat oven to 450°F / 232°C.
• While oven is heating, melt butter in a saucepan. Add carrots, zucchini, and red onion with a pinch of salt. Sauté over medium heat until carrots are very tender, 10 to 14 minutes.
• Pour stock over vegetables and bring to a boil. Add ground cumin and saffron. When stock is boiling, stir in couscous and salt. Remove from heat. Cover with a lid and let sit until ready to serve (at least 10 minutes).
• Remove salmon from the refrigerator.
• Line a sheet pan with foil. Spray it with nonstick cooking spray or brush with some oil.
• Place salmon flesh-side up on the prepared sheet pan (discard marinade). Season salmon with some salt and pepper.
• Bake salmon until it flakes easily with a fork, 10 to 15 minutes (depending on thickness).
• While salmon roasts, fold golden raisins and lemon juice into couscous.
• Serve salmon over couscous with toasted nuts, parsley, and yogurt.

SPICE & HONEY SALMON WITH COUSCOUS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Zest and juice 1 lemon, then mix the zest and ½ the juice with the spice, garlic, ½ the spring onions and 2 tsp oil. Season well. Put the salmon into a shallow dish, spoon over the marinade, then leave for 10 mins to let the flavours mingle.
• Meanwhile, put the couscous in a large bowl. Tip in the remaining lemon juice and oil, spring onions and 150ml boiling water, then cover and leave to stand.
• Lift the salmon onto a foil-lined baking tray, spoon over any leftover marinade, then roast for 15 mins. With 5 mins to go, pull out the baking tray and spoon 1 tsp clear honey over each fillet.
• Add the mint to the couscous and fluff it up with a fork. Serve the salmon with the couscous, spoon over the juices from the baking tray and add lemon wedges.

HARISSA SALMON WITH ZESTY COUSCOUS

Steps:

• Heat oven to 200C/180C fan/gas 6 and arrange the salmon in a shallow ovenproof dish. Mix the orange juice with the oil and harissa, then pour over the salmon and bake for 10-12 mins until the fish flakes easily, but is still moist.
• Meanwhile, put the couscous in a pan with the orange zest, 200ml water and a sprinkling of salt. Heat until the water bubbles round the edges of the pan, then cover and turn off the heat. After 5 mins, tip the couscous into a bowl, add the cucumber, onion, parsley and almonds (if using) and toss together ready to serve with the salmon and spicy juices.