RECIPE
SERVES 4
FOR THE COUSCOUS
• 65g pine nuts
• 1 large yellow pepper , chopped into 1cm dice
• 1 red pepper , chopped into 1cm dice
• 1 large red onion , finely chopped
• 2 garlic cloves , chopped
• 1 large courgette , chopped into small pieces
• 500ml vegetable stock
• 300g giant couscous
• Harissa powder
• A large handful of coriander , roughly chopped
• 3 tbsp olive oil , for the roasting tin
FOR THE SALMON :
• 3 tbsp olive oil , plus extra for frying
• 2 large garlic cloves , crushed
• 3 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• ½ tsp cayenne pepper
• 4 skinless salmon fillets
FOR THE SIDE SAUCE :
• 1 preserved lemon , pips removed
• ½ lemon , pips removed
• A handful of mint leaves , chopped
• 450g full-fat Greek yogurt
• 1 tsp honey
• ¼ tsp smoked paprika
AS SEEN ON BIG KITCHEN
Moroccan Salmon with Couscous & Mint Yogurt Sauce
1 Start with the couscous . Preheat the oven to 200C / 180C fan / gas 6 . Toast the pine nuts in a large non-stick frying pan and set aside . 2 Place the peppers , red onion , garlic , and courgette on a baking tray . Roast in the oven for 20 minutes . 3 Meanwhile , bring the stock to a boil in a large saucepan , add the couscous , and cook for 8-10 minutes . Drain . Once cooked , fluff up the couscous . Add the roasted vegetables to the couscous pan along with a pinch of harissa , the coriander , and pine nuts . Toss well , then set aside while you prepare the salmon . 4 Combine all the seasoning ingredients except the salmon in a bowl . Season and mix well . Rub the marinade into the salmon fillets evenly . 5 Add a little olive oil to a shallow pan over medium heat . Cook the salmon fillets gently for 1-2 minutes on each side , depending on the size of the fillets . Allow to rest for at least 5 minutes . 6 While the salmon rests , make the side sauce . Blend the preserved lemon , fresh lemon , and mint with half the yogurt in a food processor until smooth . Add the honey , remaining yogurt , and 1 tsp salt . Mix well . Divide the sauce into four small bowls and sprinkle with smoked paprika . 7 To serve , divide the couscous among four plates . Place a salmon fillet on top and serve each plate with a bowl of side sauce .
Note – Season the salmon and couscous to your taste .
Rosemary Shrager
goodfoodshow . com 129