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Harissa-glazed salmon with griddled salad onions
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160g wholewheat couscous, well rinsed
1 tsp rose harissa
1 tsp maple syrup
1 large pinch sumac
1 tbsp olive oil
220g pack No.1 Wild Alaskan Sockeye Salmon Fillets
1 bunch continental salad onions, trimmed
½ x 130g pack watercress, spinach and rocket salad
1. Cook the couscous according to pack instructions. Meanwhile, mix together the harissa, maple syrup, sumac, ½ tbsp olive oil and some seasoning. Place the fillets on a plate and spread the marinade over them on both sides to coat.
2. Heat a nonstick griddle or frying pan over a high heat. Add the remaining ½ tbsp oil, then add the salmon to the pan, skin-side down (keep the plate with the marinade to one side). Cook for 2-3 minutes, or until the salmon skin is crisp and golden.
3. Coat the onions in the excess marinade, then place around the salmon in the pan. Flip the salmon and cook on the other side for 8 minutes, until opaque and cooked through. Keep turning the onions as the salmon cooks, until lightly charred on all sides. Transfer both to warm serving plates and serve with the couscous and salad leaves.
Typical values per serving:
915mg omega 3/ 1 of your 5 a day/high in omega 3
This recipe was first published in May 2021.