Harissa Salmon With Herby 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.

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.