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Harissa Baked Salmon with Fennel & Couscous

Harissa Baked Salmon with Fennel & Couscous

HARISSA BAKED SALMON WITH FENNEL & COUSCOUS

Serves 4

2 Tbsp extra virgin olive oil (EVO) , plus extra
1½ onions, halved and finely sliced
2 small fennel bulbs, halved and finely sliced
1 tsp Spice Trader cumin seeds
2 cloves garlic, finely chopped
2 lemons, zested and 1 juiced
Sea salt and freshly ground black pepper
300g Girolomoni couscous
500ml Sabato vegetable stock , thawed
Big bunch Italian parsley leaves, chopped
Small bunch mint leaves, torn
½ cup toasted Marcona almonds , chopped
100g Zany Zeus classic feta , crumbled
4 pieces fresh Akaroa salmon (approx. 150g per piece)
½ cup Sabato Julie Le Clerc harissa
1 tsp of your favourite J. Friend & Co honey


Preheat the oven to 190°C.

Heat EVO in pan over medium-low heat and sauté onions and fennel with cumin seeds for 10 minutes. Add garlic and half the lemon zest with salt and pepper and cook a further 5 minutes. Set aside to cool.

Meanwhile, place the couscous in a glass bowl. Heat the stock in a saucepan until boiling. Pour the hot stock over the couscous and cover with clingfilm for 10 minutes. Fluff with a fork before adding the herbs, almonds, lemon juice and remaining zest, crumbled feta and a splash of EVO.

Brush salmon with harissa and drizzle with honey. Bake in the oven for 8 minutes. Check for desired degree of doneness.

To serve, mound the couscous on a warm platter, cover with the fennel mix and place the salmon on top. Optional: garnish with extra parsley, almonds and lemon wedges.

 

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