Firstly, just wanted to note that I’ve been blogging here for 4 years now, so a big thanks to everyone who has read and commented! Thanks a million!
OK, so I haven’t excelled with the presentation with this one, but still thought this was worth posting as it’s a delicious, healthy meal that can be made within half an hour.
That odd looking brown thing is actually salmon, marinated in morrocan spices.
The trick here is obviously not to overcook the salmon, as there is no sauce as such, you need the juices from the salmon to keep the dish from being dry.
The flavour of the marinade is great and works well with the salmon. I’d be tempted to jazz the couscous up a bit with some more herbs and some pomegranate seeds if I made this again.
- 2 lemons
- 2 tsp ras-el-hanout spice (we used Bart – or see Know-how, below)
- 1 large or 2 small garlic cloves, crushed
- bunch spring onions, thinly sliced
- 3 tsp olive oil, plus extra for drizzling
- 2 boneless, skinless salmon fillets
- 140g couscous
- 2 tsp clear honey
- handful mint, leaves finely sliced
- 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.