Best 14 Harissa Roast Salmon With Lemon Chickpea Couscous Recipes

HARISSA SALMON WITH HERBY COUSCOUS

Steps:

• Put the couscous in a bowl. Season with salt and pepper and cover with 450ml boiling water. Cover with a plate and leave for 5 minutes.
• Pre-heat your grill (broiler) to a medium/high setting.
• Mix together 2 tablespoons of harissa paste, 1 tablespoon of olive oil and the juice of ½ a lemon, plus a little salt and pepper in a large bowl. Add the salmon fillets to the bowl and coat with the marinade. (If you have a bit more time, you could cover the salmon fillets with clingfilm and put them in the fridge to marinate for 30 minutes before grilling, but if you are tight on time, proceed straight to the next step)
• Put the fish under the grill skin side up. Grill for 4 minutes on each side, or until the salmon is done to your liking.
• When the couscous has had 5 minutes, fluff up with a fork and cover again for another 5 minutes.
• When the couscous is ready, stir through the chopped herbs, garlic, lemon juice, olive oil, salt and pepper.
• Serve a mound of herby couscous on each plate topped with a fillet of harissa salmon. Serve just as it is or with a simple side salad.

BROWN-BUTTER SALMON WITH LEMON AND HARISSA

Steps:

• Heat oven to 325 degrees. Place salmon in a large baking dish skin-side-down and season with salt and pepper. (Alternatively, use a rimmed baking sheet.)
• Heat butter in a small pot or skillet over medium heat. Cook, whisking occasionally, until butter foams and browns, about 5 minutes. (The whisking will help release the brown butter bits from the bottom of the pot, and those are the bits you want.)
• Add garlic slices, letting them sizzle and brown in the butter for 30 seconds or so, then add 2 tablespoons olive oil to the pot and whisk in harissa. Give it a minute or two to sizzle and toast a bit in the butter mixture. Add 2 tablespoons lemon juice and 2 tablespoons water to the pot, whisking to incorporate.
• Season the brown butter-harissa sauce with salt and pepper and pour over salmon.
• Place in oven and roast until the salmon is just cooked through, but still nicely pink and medium-rare in the center, 12 to 15 minutes for a whole fillet, or 8 to 10 minutes for individual fillets. (If you prefer your fish well done, cook the whole fillet for 15 to 18 minutes, or individual fillets for 12 to 15 minutes.)
• Meanwhile, toss shallot with 2 tablespoons lemon juice in a medium bowl and season with salt and pepper. Add lettuce and dill and toss to coat; drizzle with a bit of olive oil and season with salt and pepper.
• Once salmon is just cooked through, remove from oven. Use a large serving spoon to scoop large chunks of salmon onto a serving platter or individual plates, leaving the skin behind in the baking dish. (No need to worry if you get smaller chunks too, but try to get the largest pieces you can.) Spoon any remaining brown-butter sauce from the pan over the fish and squeeze lemon over the top. Sprinkle with a bit more dill, if you have it. Serve with dilly lettuce alongside, and, if you like, potatoes or toast and aioli.

HARISSA ROAST SALMON WITH LEMON CHICKPEA COUSCOUS

Steps:

• Heat the oil in a large non-stick frying pan, add the onions, fennel, garlic and cumin seeds and fry, stirring frequently, for about 15 mins until the vegetables are soft and golden. Stir in the lemon zest and season. Leave to cool.
• Stir the harissa with the agave or honey. Place a salmon fillet, skinned-side down, on a large sheet of baking parchment and spread with half the harissa mixture. Top evenly with the vegetables, then cover with the other salmon fillet, positioning it so that the thickest end is on top of the thinnest end of the other fillet. Can be made up to this point, covered and chilled the day before.
• Heat oven to 200C/180C fan/gas 6 with a large baking sheet inside. Brush the salmon with the rest of the harissa mixture, then lift (still on the parchment) onto the hot baking sheet and bake for 30 mins. Remove from the oven and check that the fish is cooked all the way through; if not done to your liking, cook 5 mins more and check again.
• To make the couscous, crumble the stock cube into a large bowl and add the harissa, currants and couscous. Meanwhile, put the chickpeas in a bowl with the lemon juice, oil and seasoning. Just before serving, pour 450ml boiling water over the couscous, stir well, then cover with a plate and leave to soak for 5 mins. Add the lemon zest, parsley and mint (if using) to the chickpeas and stir well, then toss through the hot couscous with the flaked almonds. Serve on a big, warm platter with the salmon (the easiest way to transfer the salmon is to lift it still on the parchment, then slide it on top), with lemon wedges on the side. To serve, cut the salmon in slices, or cut thicker slices and halve to make chunky squares.

SLOW-ROASTED SALMON WITH HARISSA

Steps:

• Preheat oven to 275°F. Whisk oil, harissa, and garlic in a medium bowl. Pour half of harissa oil into a 2.5-qt. baking dish and swirl to coat. Thinly slice a lemon half and remove any seeds; scatter slices in dish.
• Season salmon on all sides with salt and place in dish. Pour remaining harissa oil over salmon, spreading evenly over flesh with a pastry brush or spoon. Roast 15 minutes. Remove from oven and baste fish with harissa oil pooled in dish. Return to oven and continue to roast until flesh flakes apart easily with a spoon but is not quite cooked through, 10-20 minutes longer.
• Use spoon to break up salmon into irregular pieces. Arrange salmon and lemon slices on a platter. Drizzle with any harissa oil left in dish, squeeze remaining lemon half over, and scatter some herbs around.

ROAST HARISSA SALMON WITH LEMONY GIANT COUSCOUS

Steps:

• Mix the harissa with the crushed coriander seeds and half the lemon zest. Rub this mixture all over the salmon and lay it on a baking sheet. Leave in a cool place to marinate for 30 minutes (or longer if you have time). Heat the oven to 170°C/325°F/gas 3. Place the salmon in the heated oven and roast for 10-12 minutes until just cooked through. Meanwhile, bring the stock to a simmer in a large pan, add the couscous and cook for 6-8 minutes until tender. Drain and tip into a large bowl. Cool slightly, then toss with the remaining lemon zest, the lemon juice, oil and herbs. Season well with salt and pepper. Flake the salmon over the top of the couscous, and serve. Watch the recipe below:

HARISSA ROASTED CAULIFLOWER AND CHICKPEA SALAD

Steps:

• Preheat oven to 425°F. Spread cauliflower on a large baking sheet and toss with 2 Tbsp. olive oil, 1 Tbsp. harissa, and 1/4 tsp. salt. Bake for 20 minutes.
• Remove cauliflower from the oven, toss, and brush with remaining 2 Tbsp. harissa paste. Push cauliflower to one half of the baking sheet, and add chickpeas and shallots to remaining half.Toss chickpeas and shallots with remaining 1 Tbsp. olive oil, 1/4 tsp. salt, and black pepper. Place baking sheet back in the oven for another 15 to 20 minutes, until crisp.
• Meanwhile, prepare Lemon-Tahini Dressing by combining all ingredients in a small bowl and stirring to combine. Gradually stream in 1 to 2 Tbsp. of warm water, whisking constantly, until dressing is smooth and creamy.
• Assemble salad by transferring roasted cauliflower, chickpeas, and shallots to a large bowl or serving platter. Toss with fresh herbs, and drizzle with Lemon-Tahini Dressing.

ROASTED CHICKEN BREASTS WITH HARISSA CHICKPEAS

Steps:

• Heat the oven to 450 degrees. On a rimmed baking sheet, combine the chicken and 2 tablespoons oil. Season with salt and pepper and toss to coat. Arrange the chicken in an even layer, skin side up, and roast until golden and cooked through, 30 to 40 minutes, depending on the size of the chicken breasts. Transfer to a cutting board and let rest for 10 minutes. Carve the breast off off the bone, then slice to serve. Discard bones or reserve for making chicken stock.
• While the chicken rests, heat 2 tablespoons oil in a small saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 minutes. Stir in the harissa and coriander and cook until very fragrant and dark red, about 2 minutes. Add half the chickpeas and lightly mash them using a fork, the back of a spoon or a potato masher. Stir in the lemon juice and parsley along with the remaining chickpeas, 2 tablespoons oil, and 1/4 cup water. Season with salt and pepper.
• Serve the chicken topped with the sauce.

SPICY SALMON AND ISRAELI COUSCOUS

Steps:

• Preheat oven to 375.
• Place salmon on a baking sheet and drizzle with 1 tablespoon olive oil and Kosher salt. Bake for 12-15 minutes, depending on thickness, until just barely pink.
• In a small saucepan, cook Israeli couscous based on packaging instructions.
• Meanwhile, heat remaining 2 tablespoons olive oil in a medium sized skillet over medium high heat. Add onions and cook until translucent. Stir in chickpeas, turmeric, cumin, cinnamon, paprika, and salt. Toss everything to coat, then stir in baby kale. Cook until kale has wilted, about 3-4 minutes. Remove from heat, stir in raisins and lemon juice. Adjust seasoning to taste.
• To plate, divide couscous and chickpea mixture among four plates. Top with salmon and drizzle with harissa.

ROASTED CAULIFLOWER SALAD WITH HARISSA CHICKPEAS

Steps:

• Heat the oven to 425 (220 C) degrees.
• Spread the cauliflower out on a large rimmed baking sheet. Drizzle with 3 tablespoons of the oil, ½ teaspoon salt and the cumin seeds. Roast 25 minutes, or until the cauliflower is tender and golden. Add the chickpeas and roast an additional 10 minutes.
• Meanwhile, heat the remaining tablespoon oil in medium (8-10-inch) sauté pan. Add the onions and a pinch of salt. Cover the pan and cook over medium-low heat until the onions are very soft, 10-12 minutes. Stir in the garlic and harissa along with 2-3 tablespoons water and stir until blended and saucy. Pour over the cauliflower on the sheet pan.
• Tear the parsley and cilantro into rough pieces and toss them over the chickpeas. Squeeze the lemon over, add the feta and gently mix together.
• Transfer to a serving bowl and serve.

HARISSA SALMON WITH CHICKPEAS

Steps:

• Instructions Preheat oven to 425°F. In a bowl, toss chickpeas, tomatoes, paprika, olive oil and salt and pepper. Pour into a roasting pan. Add salmon fillets and cover with harissa and garlic mixture. Roast for 15 minutes. Garnish with parsley and lemon wedges.

SLOW ROASTED HARISSA SALMON

Steps:

• Preheat the oven to 250°F. Whisk the oil, harissa, garlic, and salt in a small bowl. Pour half of harissa oil into a baking dish that is just big enough to fit the salmon and swirl to coat. Thinly slice half of the lemon and remove any seeds; reserve the other lemon half. Scatter the slices in dish. Place the salmon in the dish, and pour the remaining harissa oil over the top, spreading evenly over the flesh with a spoon. (Prep-ahead option: At this point, the salmon may be covered and refrigerated for several hours.) Roast the salmon for 15 minutes. Remove the salmon from the oven and baste it with the harissa oil pooled in dish. Return it to the oven and continue to cook until the flesh flakes apart when prodded with a fork and is just barely cooked through the center, 10-20 minutes longer. (Tip: lean wild salmon, like sockeye, can cook in as little as 20-25 minutes total, while thicker farm raised fillets will require the longer cooking time. For salmon with a hint of pink in the center, look for an internal temperature of 120°F when taken with a quick read thermometer.) Squeeze the remaining lemon half over the salmon and scatter with some of the optional herbs. (I give the lemon a good squeeze but don't squeeze every last drop. You could garnish with wedges from an additional lemon to please those who like a stronger lemon flavor.) Serve from the baking dish, or for a fancier presentation, cut the salmon into pieces or break it into chunks with a spoon, and then arrange the pieces on a platter along with the lemon slices, drizzling with the harissa oil from the baking dish and scattering the herbs overtop. Any remaining harissa oil is delicious drizzled over roasted, mashed, or baked potatoes, cauliflower, carrots, couscous, rice or another grain of choice.

HARISSA ROASTED CHICKPEAS

Steps:

• Preheat oven to 400F/200C
• Place chickpeas in a large bowl.
• Add olive oil, harissa and salt and pepper.
• Mix well until all the chickpeas are coated in the harissa.
• Lay chickpeas out flat onto a large baking tray.
• Place chickpeas in oven and bake 25-30 minutes, tasting to ensure they are not over or under done.
• Remember that they will continue to cook and harden up after they are removed from the oven!

HARISSA ROASTED SALMON WITH POTATOES

Steps:

• Heat oven to 180°C/350°. Put 2 tbsp olive oil in a baking tray and place in the oven to get hot. Bring a large pot of salted water to the boil. Par boil the potatoes for about 10 minutes or until you can put a knife in quite easily.
• Whisk 4 tbsp olive oil, harissa, lemon juice and garlic together and spread half on the bottom of a baking dish. Season the salmon with salt and pepper on both sides then put in the baking dish skin side up (if it has skin).
• Pour over the remaining sauce and spread then top with the lemon slices and put in the oven. Drain the potatoes, get the tray of oil out the oven and spread the potatoes on it. Sprinkle with salt and pepper and put in the oven.
• After 15 minutes take the salmon out of the oven and cover with foil. Turn the heat up to 225°C/440°F and cook the potatoes for another 15 minutes. Serve the salmon with the potatoes.

HARISSA-HONEY GLAZED ROASTED SALMON RECIPE

Steps:

• Preheat the broiler.
• Rub the salmon with olive oil, and season with salt. Place on a baking sheet with a lip, lined in foil, and broil for 10 minutes in the top third of the oven.
• Meanwhile, make the glaze by whisking together the honey and harissa.
• After 10 minutes, the top of the salmon will begin to go golden. Brush most of the honey-harissa glaze over the salmon, reserving a bit to gloss the salmon with later.
• Broil for 5 minutes with the glaze on, basting the glaze back over the salmon once or twice as it cooks. Remove the salmon from the oven, and pour the rest of the glaze over it. Serve right away, with some crusty baguette or fluffy couscous!