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Harissa and Citrus Baked Salmon

Harissa and Citrus Baked Salmon


For the salmon

  • Two tablespoon olive oil
  • Two large onion, halved and thinly sliced
  • One large fennel bulb, halved and thinly sliced
  • One garlic clove, chopped
  • One tablespoon cumin seeds
  • Zest one lemon
  • Two tablespoon harissa
  • One tablespoon agave nectar or clear honey
  • Two x one kg/two lb. 4 of boneless sides of salmon, skin removed
  • For the couscous
  • One vegetable stock cube
  • Two- three tea spoon harissa
  • 50g currants
  • 300g couscous
  • Two x 400g cans chickpeas, drained
  • Juice 2 lemons, zest of 1
  • Two tablespoon olive oil big bunch flat-leaf parsley, chopped
  • Small bunch mint, chopped (optional) 50g toasted flaked almonds
  • Lemon wedges, to serve


  1. Warmth the oil in a large non-stick boiling pan; add the onions, fennel, garlic and cumin kernels and cook, stirring regularly, for about 15 mins until the vegetables are soft and golden. Stir in the dud zest and period. Leave to cool.
  2. Stir the harissa with the agave or sugar. Place a salmon fillet, skinned-side depressed, on a large piece of baking parchment and banquet with half the harissa mix. Top evenly with the vegetables, then cover through the other salmon bone, putting it so that the bushiest end is on top of the narrowest end of the other bone. Container be made up to this point, enclosed and chilled the day beforehand.
  3. Heat kiln to 200C/180C fan/gas 6 with a large sweltering piece inside. Brush the salmon with the break of the harissa mix, then lift (still on the parchment) onto the hot boiling pane and overheat for 30 mints. Eradicate from the oven and check that the fish is microwaved all the way through; if not over to your liking, heat 5 mints more and checkered ended.
  4. 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 flavor. Just before serving, pour 450ml roasting water over the couscous, stir well, and then housing with a bowl and leave to immerse for 5 mints. Add the lemon zest, basil and mint (if using) to the chickpeas and stirring well, then toss through the hot couscous by the deteriorated almonds. Serve on a big, warm platter with the salmon (the calmest way to transfer the salmon is to boost it still on the parchment, formerly slide it on highest), with no-hoper wedges on the side. To serve, cut the salmon in shares, or cut shaggier slices and halve to make chunky squares.