Harrissa-Spiced Salmon w Couscous
Serves: 2
This was my first time cooking fish, and I’d say it went amazing! I would definitely make this dish again. This one’s another Chef’s Plate recipe; it pairs a nice subtly spicy salmon with a sweet and lemony couscous, alongside some roasted veggies.
Ingredients:
~250g salmon fillets, skin-on
113g cherry tomatoes
1 lemon
7g Harissa Spice Blend
1/2 cup couscous
1/2 cup water (may vary, read couscous package)
1 small yellow onion
1-2 tbsp honey
7.5g vegetable stock powder
56g kale
28g almonds (optional)
7g parsley
Oil of choice
Method:
1. Preheat oven to 450°F.
2. Peel, halve, and cut onion into 1/2-inch slices.
3. Zest and juice half a lemon. Cut remaining half into wedges.
4. Halve tomatoes. Roughly chop parsley. Discard kale ribs.
5. To a parchment-lined baking sheet, add kale. Coat in oil, salt, and pepper. Massage to coat.
6. To another parchment-lined baking sheet, add tomatoes and onions. Coat in oil, salt, and pepper. Toss to coat.
7. Roast kale on the top rack of the oven for 6-8 mins, until softened.
8. Roast tomatoes and onions on the middle rack for 10-12 minutes, until tender.
9. While it roasts, bring a pot with the required amount of water for your couscous to a boil. Add the vegetable stock powder.
10. Once boiling, add couscous. Cover, and remove from the heat. Let sit for 5 mins, then fluff with a fork.
11. Optional: Toast almonds over medium heat until golden.
12. In a small bowl, mix together Harissa Spice Blend and 1 tbsp oil.
13. Pat salmon dry. Season with salt.
14. In a pan over medium, add oil and the salmon skin-side down. Glaze with harissa oil.
15. Cook for 4-5 mins, then flip. Allow the salmon to finish cooking, then remove from the heat.
16. In a large bowl, whisk together lemon zest, lemon juice, honey, and 1 tbsp oil.
17. Add couscous, roasted veggies, almonds, and parsley. Season with salt and pepper. Mix.
18. Serve couscous, and top with the salmon. Serve lemon wedges on the side.
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Listen to that sizzle. This crispy salmon on top a bed of couscous and veggies is amazing. Let’s start with some prep. Slice an onion. Zest half a lemon. Cut some of it into wedges and juice the other half. Have up some tomatoes. Roughly chop some parsley and assure that the kale is in bite-sized pieces. To a baking sheet, add the kale alongside some oil, salt, and pepper. Give it a massage to coat. To another sheet, add the tomatoes and the onions. We’re going to repeat the same process that was done with the kale. Now we’re going to roast them both. While that roasts, bring some water and vegetable stock powder to a boil. When it’s boiling, add the couscous, cover it, and remove it from the heat. Now, we’re going to move on to the salmon. Mix harissa spice with some oil to form this paste. You’re going to make sure that your salmon is dry before you season it with salt on both sides. And then add it to the pan, skin side down, giving it a nice glaze with the harissa paste, ensuring that you cover the sides as well. Let it cook for a few minutes before giving it a flip. We’re going to let it finish cooking before removing it from the heat. Now, we’re going to make the dressing by whisking everything else together in a bowl. Add the couscous, roasted veggies, parsley, and seasoned with some salt and pepper. Give it a nice mix to combine, and then it’s ready to serve. Top it with the salmon and enjoy.
Dining and Cooking