Moroccan-Spiced Salmon with Couscous
30 minutes
This recipe uses delicate Moroccan spices to rub into fresh salmon fillets. Perfectly complemented with a zesty warm couscous salad, this is a dinner that will impress family and friends.
3 people made this
Ingredients
Serves: 4
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon ground turmeric
- 1 teaspoon ground sumac
- 1 teaspoon dried red chilli flakes
- 1 teaspoon sea salt flakes
- 1/3 cup chopped fresh coriander
- 4 (200g) salmon fillets, skin-on
- 1 cup boiling water
- 1 chicken stock cube, crumbled
- 1 1/4 cups couscous
- 1 tablespoons lemon rind strips
- Greek style yoghurt, to serve
Directions
Preparation:15min ›
Cook:10min ›
Extra time:5min soaking ›
Ready in:30min
- Combine half the oil with the lemon juice, spices, chilli flakes, salt and half the coriander in a small bowl. Rub mixture all over salmon.
- Heat a large frying pan over high heat. Cook salmon, skin-side down, for 2-3 minutes or until skin is crisp. Reduce heat to medium. Turn salmon. Cook for 3-4 minutes or until cooked to your liking.
- Meanwhile, combine boiling water, stock cube and remaining oil in a heatproof bowl. Stir in couscous. Cover tightly with foil. Stand for 5 minutes or until water is absorbed. Fluff couscous with a fork. Stir in lemon rind and remaining coriander. Serve salmon with couscous and yogurt.
