Harissa Roast Salmon With Lemon Chickpea Couscous Food

HARISSA SALMON WITH HERBY COUSCOUS

Steps:

• Put the couscous in a bowl. Season with salt and pepper and cover with 450ml boiling water. Cover with a plate and leave for 5 minutes.
• Pre-heat your grill (broiler) to a medium/high setting.
• Mix together 2 tablespoons of harissa paste, 1 tablespoon of olive oil and the juice of ½ a lemon, plus a little salt and pepper in a large bowl. Add the salmon fillets to the bowl and coat with the marinade. (If you have a bit more time, you could cover the salmon fillets with clingfilm and put them in the fridge to marinate for 30 minutes before grilling, but if you are tight on time, proceed straight to the next step)
• Put the fish under the grill skin side up. Grill for 4 minutes on each side, or until the salmon is done to your liking.
• When the couscous has had 5 minutes, fluff up with a fork and cover again for another 5 minutes.
• When the couscous is ready, stir through the chopped herbs, garlic, lemon juice, olive oil, salt and pepper.
• Serve a mound of herby couscous on each plate topped with a fillet of harissa salmon. Serve just as it is or with a simple side salad.

HARISSA ROAST SALMON WITH LEMON CHICKPEA COUSCOUS

Steps:

• Heat the oil in a large non-stick frying pan, add the onions, fennel, garlic and cumin seeds and fry, stirring frequently, for about 15 mins until the vegetables are soft and golden. Stir in the lemon zest and season. Leave to cool.
• Stir the harissa with the agave or honey. Place a salmon fillet, skinned-side down, on a large sheet of baking parchment and spread with half the harissa mixture. Top evenly with the vegetables, then cover with the other salmon fillet, positioning it so that the thickest end is on top of the thinnest end of the other fillet. Can be made up to this point, covered and chilled the day before.
• Heat oven to 200C/180C fan/gas 6 with a large baking sheet inside. Brush the salmon with the rest of the harissa mixture, then lift (still on the parchment) onto the hot baking sheet and bake for 30 mins. Remove from the oven and check that the fish is cooked all the way through; if not done to your liking, cook 5 mins more and check again.
• To make the couscous, crumble the stock cube into a large bowl and add the harissa, currants and couscous. Meanwhile, put the chickpeas in a bowl with the lemon juice, oil and seasoning. Just before serving, pour 450ml boiling water over the couscous, stir well, then cover with a plate and leave to soak for 5 mins. Add the lemon zest, parsley and mint (if using) to the chickpeas and stir well, then toss through the hot couscous with the flaked almonds. Serve on a big, warm platter with the salmon (the easiest way to transfer the salmon is to lift it still on the parchment, then slide it on top), with lemon wedges on the side. To serve, cut the salmon in slices, or cut thicker slices and halve to make chunky squares.

SLOW-ROASTED SALMON WITH HARISSA

Steps:

• Preheat oven to 275°F. Whisk oil, harissa, and garlic in a medium bowl. Pour half of harissa oil into a 2.5-qt. baking dish and swirl to coat. Thinly slice a lemon half and remove any seeds; scatter slices in dish.
• Season salmon on all sides with salt and place in dish. Pour remaining harissa oil over salmon, spreading evenly over flesh with a pastry brush or spoon. Roast 15 minutes. Remove from oven and baste fish with harissa oil pooled in dish. Return to oven and continue to roast until flesh flakes apart easily with a spoon but is not quite cooked through, 10-20 minutes longer.
• Use spoon to break up salmon into irregular pieces. Arrange salmon and lemon slices on a platter. Drizzle with any harissa oil left in dish, squeeze remaining lemon half over, and scatter some herbs around.

ROAST HARISSA SALMON WITH LEMONY GIANT COUSCOUS

Steps:

• Mix the harissa with the crushed coriander seeds and half the lemon zest. Rub this mixture all over the salmon and lay it on a baking sheet. Leave in a cool place to marinate for 30 minutes (or longer if you have time). Heat the oven to 170°C/325°F/gas 3. Place the salmon in the heated oven and roast for 10-12 minutes until just cooked through. Meanwhile, bring the stock to a simmer in a large pan, add the couscous and cook for 6-8 minutes until tender. Drain and tip into a large bowl. Cool slightly, then toss with the remaining lemon zest, the lemon juice, oil and herbs. Season well with salt and pepper. Flake the salmon over the top of the couscous, and serve. Watch the recipe below:

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.

HARISSA ROASTED SALMON WITH POTATOES

Steps:

• Heat oven to 180°C/350°. Put 2 tbsp olive oil in a baking tray and place in the oven to get hot. Bring a large pot of salted water to the boil. Par boil the potatoes for about 10 minutes or until you can put a knife in quite easily.
• Whisk 4 tbsp olive oil, harissa, lemon juice and garlic together and spread half on the bottom of a baking dish. Season the salmon with salt and pepper on both sides then put in the baking dish skin side up (if it has skin).
• Pour over the remaining sauce and spread then top with the lemon slices and put in the oven. Drain the potatoes, get the tray of oil out the oven and spread the potatoes on it. Sprinkle with salt and pepper and put in the oven.
• After 15 minutes take the salmon out of the oven and cover with foil. Turn the heat up to 225°C/440°F and cook the potatoes for another 15 minutes. Serve the salmon with the potatoes.