Advertisement

Ingredients

Method

  • STEP 1

    Heat oven to 200C/fan 180C/gas 6. Zest and juice 1 lemon, then mix the zest and ½ the juice with the spice, garlic, ½ the spring onions and 2 tsp oil. Season well. Put the salmon into a shallow dish, spoon over the marinade, then leave for 10 mins to let the flavours mingle.

  • STEP 2

    Meanwhile, put the couscous in a large bowl. Tip in the remaining lemon juice and oil, spring onions and 150ml boiling water, then cover and leave to stand.

  • STEP 3

    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.

  • STEP 4

    Add the mint to the couscous and fluff it up with a fork. Serve the salmon with the couscous, spoon over the juices from the baking tray and add lemon wedges.

RECIPE TIPS
KNOW-HOW

To make your own Ras-el-Hanout spice mix, stir together equal parts mixed spice, ground coriander and paprika, then add a pinch of cayenne and black pepper.

Recipe from Good Food magazine, April 2009

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.40 ratings
Advertisement
Advertisement
Advertisement