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Honey Salmon with Couscous |
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| Serves 2 |
Prep 5 mins |
Cooking 15 mins |
Easy |
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10 mins marinade |
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My rating |
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Ingredients |
2 lemons
2 tsp Ras-el-Hanout spice
2 spring onions, thinly sliced
3 tsp olive oil + extra for drizzling
2 boneless, skinless salmon fillets
150g couscous
2 tsp clear honey
handful of parsley leaves finely chopped
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Ras-el-hanout
1½
teaspoons coriander seeds.
¾ teaspoon cumin seeds
½ teaspoon crushed chilli flakes
1¼ teaspoons ground cinnamon
1 teaspoon paprika
½ teaspoon ground cardamom
½ teaspoon ground ginger
½ teaspoon ground turmeric |
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Heat the oven to 200C./ Fan
180C/ Gas 6. Zest and juice 1 lemon, then mix the zest and
1/2 the juice with the spice, 1/2 the spring onions and 2
tsp oil. Season. Put the salmon into a shallow dish, spoon
over the marinade, then leave for 10 mins to let the
flavours mingle.
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Meanwhile, put the couscous in
a large bowl. Tip the remaining lemon juice and oil,
spring onions and 150ml boiling water, then cover and
leave to stand.
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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.
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Add the parsley to the
couscous, spoon over the juices from the baking tray and
add the lemon wedges.
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DAILY
DINNERS 
