- 2 skinless salmon fillets
- zest and juice 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1-2 tsp rose harissa (depending on how spicy you like it)
This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…
- 100g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- ¼ cucumber, finely diced
- 1 small red onion, finely diced
- small pack parsley, chopped, or ½ handful mint
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 tbsp flaked almond, toasted (optional)
Heat oven to 200C/180C fan/gas 6 and arrange the salmon in a shallow ovenproof dish. Mix the orange juice with the oil and harissa, then pour over the salmon and bake for 10-12 mins until the fish flakes easily, but is still moist.
Meanwhile, put the couscous in a pan with the orange zest, 200ml water and a sprinkling of salt. Heat until the water bubbles round the edges of the pan, then cover and turn off the heat. After 5 mins, tip the couscous into a bowl, add the cucumber, onion, parsley and almonds (if using) and toss together ready to serve with the salmon and spicy juices.