Best 14 Harissa Roast Salmon With Lemon Chickpea Couscous Recipes

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"Harissa Roast Salmon with Lemon Chickpea Couscous" is a tantalizing dish that blends the vibrant flavors of North African cuisine with the delicate taste of salmon and the zesty aroma of lemon. This recipe promises an explosion of taste and colors, making it a perfect choice for a special occasion or a delightful dinner party. With its combination of roasted salmon marinated in a spicy harissa paste, fluffy couscous studded with tender chickpeas, and a refreshing lemon vinaigrette, this dish is sure to tantalize your taste buds and leave you craving for more.

Here are our top 14 tried and tested recipes!

HARISSA SALMON WITH HERBY COUSCOUS



Harissa Salmon with Herby Couscous image

Simple grilled salmon coated in a delicious harissa marinade and served on a bed of herby couscous, this Harissa Salmon with Herby Couscous recipe tastes incredible but is actually very easy to make and takes just 15 minutes.

Provided by Eb Gargano

Categories     Main Course

Time 15m

Number Of Ingredients 13

2 tablespoons harissa paste ((I used Bart Ingredients))
1 tablespoon olive oil
Juice of ½ a lemon
Salt and pepper
4 fillets of salmon (about 120g / 4oz each)
300 g couscous ((or bulgur wheat - see note 1))
Salt and pepper
450 ml boiling water
Large handful of mint leaves (finely chopped)
Large handful of parsley leaves (finely chopped)
1 clove garlic (crushed or grated)
Juice of ½ a lemon
1 tablespoon olive oil

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.

Nutrition Facts : Calories 533 kcal, Carbohydrate 62 g, Protein 34 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 66 mg, Sodium 164 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

BROWN-BUTTER SALMON WITH LEMON AND HARISSA



Brown-Butter Salmon With Lemon and Harissa image

More put-together than thrown-together, this weeknight salmon gets an upgrade with a tangy and spicy brown butter-harissa sauce. To make it a complete meal, serve the fish with a simple lemony salad and maybe a bowl of grains or roasted or boiled potatoes. This salmon is meant to be enjoyed on the medium-rare side. If you prefer your fish more well done (or if the fillet is especially thick), increase cooking time by a few minutes.

Provided by Alison Roman

Categories     dinner, weekday, weeknight, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds skin-on salmon fillet (or use 1 1/2 pounds of individual fillets)
Kosher salt and black pepper
4 tablespoons unsalted butter
4 garlic cloves, sliced
2 tablespoons olive oil, plus more as needed
2 tablespoons harissa paste
4 tablespoons fresh lemon juice, plus more for serving
1 small shallot, thinly sliced into rings
2 heads Little Gem lettuce or 1 head butter lettuce, torn into bite-size pieces
1/4 cup dill leaves, finely chopped, plus more for serving
4 thick slices of country bread, toasted, or boiled potatoes (optional)
Aioli or mayonnaise (optional)

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.

Nutrition Facts : @context http, Calories 545, UnsaturatedFat 22 grams, Carbohydrate 6 grams, Fat 41 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 13 grams, Sodium 717 milligrams, Sugar 2 grams, TransFat 0 grams

HARISSA ROAST SALMON WITH LEMON CHICKPEA COUSCOUS



Harissa roast salmon with lemon chickpea couscous image

Roast whole sides of salmon with Middle Eastern spices and serve with tangy citrus and currant couscous - perfect for feeding a crowd

Provided by Good Food team

Categories     Dinner, Fish Course, Main course

Time 1h20m

Number Of Ingredients 20

2 tbsp olive oil
2 large onions , halved and thinly sliced
1 large fennel bulb , halved and thinly sliced
1 garlic clove , chopped
1 tsp cumin seeds
zest 1 lemon
2 tbsp harissa
1 tbsp agave nectar or clear honey
2 x 1kg/2lb 4 oz boneless sides of salmon , skin removed
1 vegetable stock cube
2-3 tsp harissa
50g currants
300g couscous
2 x 400g cans chickpeas , drained
juice 2 lemons , zest of 1
2 tbsp olive oil
big bunch flat-leaf parsley , chopped
small bunch mint , chopped (optional)
50g toasted flaked almonds
lemon wedges, to serve

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.

Nutrition Facts : Calories 802 calories, Fat 39 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 62 grams protein, Sodium 1.1 milligram of sodium

SLOW-ROASTED SALMON WITH HARISSA



Slow-Roasted Salmon With Harissa image

The first time we ran a recipe for slow-cooked salmon poached in olive oil, surrounded by fennel and citrus slices, and casually pulled apart, readers swooned. We swooned! It became an instant, oft-imitated classic. We've riffed on it ourselves, running flavor variations over the years, including this new one. The reason it has become such a staple: The low temp and abundance of olive oil make it nearly impossible to overcook. You'll forget there's any other way.

Provided by Molly Baz

Categories     Bon Appétit     Dinner     Quick & Easy     Quick and Healthy     Seafood     Fish     Salmon     Chile Pepper     Lemon

Yield 4 servings

Number Of Ingredients 7

1/3 cup extra-virgin olive oil
1/4 cup harissa paste (preferably New York Shuk)
1 garlic clove, grated
1 lemon, halved
1 (2-lb.) skinless center-cut salmon fillet
Kosher salt
Mixed tender herbs (such as parsley, cilantro, dill, and/or chives; for serving)

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



Roast Harissa Salmon With Lemony Giant Couscous image

Enjoy the warming, chilli kick of harissa in this simple and delicious roast salmon dish. The giant couscous beads absorb the lemony dressing, giving you little bursts of flavour with every bite. Perfect for a healthy and easy-to-make weeknight dinner.

Provided by Lizzie Kamenetzky

Categories     Main Course

Time 57m

Number Of Ingredients 0

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



Harissa Roasted Cauliflower and Chickpea Salad image

Harissa Roasted Cauliflower and Chickpea Salad with Lemon-Tahini Dressing and mint. Enjoy as a side dish or entree for a guaranteed crowd pleaser.

Provided by Jamie Vespa MS, RD

Categories     Entree/Salad

Time 45m

Number Of Ingredients 14

1 medium head of cauliflower, cut into florets ((about 6 to 7 cups))
3 Tbsp. extra-virgin olive oil, divided
1/2 tsp. kosher salt, divided
3 Tbsp. mild harissa paste ((I use Mina brand))
1 (15-oz.) can chickpeas, rinsed and drained
1 medium shallot, sliced into thick rounds
1/4 tsp. freshly ground black pepper
1/3 cup fresh torn herbs (I like a mix of mint and dill)
2 Tbsp. tahini ((I use Soom brand))
2 Tbsp. fresh lemon juice
1 garlic clove, minced
1/4 tsp. ground cumin
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper

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.

Nutrition Facts : ServingSize 1.25 cup, Calories 275 kcal, Protein 9 g, Carbohydrate 26 g, Fiber 8 g, Sugar 6 g, Fat 17 g, SaturatedFat 2 g, Sodium 645 mg

ROASTED CHICKEN BREASTS WITH HARISSA CHICKPEAS



Roasted Chicken Breasts With Harissa Chickpeas image

Harissa paste, the Tunisian hot chile condiment, is a super versatile pantry item. Keep it on hand for creating quick weeknight sauces that pack a punch. Here, store-bought harissa is reinforced with sautéed onion and garlic, then brightened with lemony coriander and fresh parsley. Mashed chickpeas add texture and balance out the spicy, tangy sauce. Couscous and orzo are simple sides to serve with this meal; if you have extra time, roasted squash or steamed cauliflower are also great accompaniments. Leftover harissa sauce makes a great topping for roasted cod or salmon, or use it as a warm vinaigrette to dress up a simple green salad. If you'd like, you can use boneless breasts or thighs, but keep on eye on them. They'll be cooked through in 20 to 30 minutes.

Provided by Kay Chun

Categories     dinner, easy, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 1/2 pounds bone-in, skin-on chicken breasts
6 tablespoons extra-virgin olive oil
Kosher salt and pepper
1/2 cup finely chopped onion
1 teaspoon minced garlic
2 tablespoons harissa paste, more to taste
1 tablespoon coriander seeds, crushed using a mortar and pestle, or 1 1/2 teaspoons ground coriander
1 (15.5-ounce) can chickpeas, rinsed and drained
2 tablespoons fresh lemon juice (from about 1/2 a lemon)
1/4 cup coarsely chopped parsley

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.

Nutrition Facts : @context http, Calories 840, UnsaturatedFat 35 grams, Carbohydrate 29 grams, Fat 50 grams, Fiber 8 grams, Protein 68 grams, SaturatedFat 11 grams, Sodium 1058 milligrams, Sugar 6 grams, TransFat 0 grams

SPICY SALMON AND ISRAELI COUSCOUS



Spicy Salmon and Israeli Couscous image

Tender salmon is served with beautiful Israeli couscous, chickpeas, and spicy harissa for an easy meal that packs a delicious punch.

Provided by Vicky Cassidy

Categories     Main

Time 30m

Number Of Ingredients 15

1 pound salmon fillets
3 tablespoons olive oil (divided)
Kosher salt
1 yellow onion (sliced thin)
1 cup Israeli couscous (dry)
1 15 oz can chickpeas (rinsed and drained)
½ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon paprika
¼ teaspoon Kosher salt
2 cups baby kale
¼ cup raisins (chopped)
2 tablespoons lemon juice
1-2 tablespoons harissa

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



Roasted Cauliflower Salad with Harissa Chickpeas image

The incredibly tasty roasted cauliflower salad with spicy harissa and chickpeas makes a hearty vegetarian main dish.

Provided by Karen Tedesco

Categories     Salad

Time 45m

Number Of Ingredients 11

1 head cauliflower (about 2 pounds) ( separated into bite-sized florets (8 cups))
¼ cup extra virgin olive oil
Salt
1 teaspoon whole cumin seeds
1 15-ounce can chickpeas (drained)
1 small sweet onion (like Maui or red onion; finely sliced)
1 garlic clove (finely chopped)
2 or 3 tablespoons harissa paste
¼ cup each Italian parsley and cilantro leaves
½ a lemon (2 tablespoons)
⅓ cup crumbled feta cheese

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.

Nutrition Facts : Calories 223 kcal, Carbohydrate 16 g, Protein 6 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 192 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

HARISSA SALMON WITH CHICKPEAS



Harissa Salmon with Chickpeas image

Number Of Ingredients 8

3-4 salmon fillets
4 Tbsp. Mina Harissa
2 cloves of garlic, minced
5-6 large cherry tomatoes
1 can of chickpeas, drained
Extra virgin olive oil
Smoked or regular paprika
Salt and pepper

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



Slow Roasted Harissa Salmon image

One flavor-packed condiment is the key to this super simple, heart-healthy meal that will wow family and friends. The low oven temperature guarantees a tender result, although you could use the marinade with other methods of cooking as well. As an added convenience, the recipe is easy to scale based on number of diners as the measurements break into halves and quarters quite nicely.

Yield 6 servings

Number Of Ingredients 7

¼ cup (56ml) extra-virgin olive oil
¼ cup (6og) harissa paste (I last use Roland's; click here for other brand images)
1 garlic clove, grated or minced
1 teaspoon kosher salt
1 lemon*
1 (2-pound) center-cut salmon fillet
Optional for serving: mixed tender herbs such as parsley, cilantro, dill, and/or chives

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



Harissa Roasted Chickpeas image

These harissa roasted chickpeas are the perfect snack when you're looking for a savoury bite to eat! A hint of spice, and a whole lotta flavour, you'll love this new snack!

Provided by The Home Cook's Kitchen

Categories     Snack

Time 35m

Number Of Ingredients 4

14.5 oz chickpeas (canned, drained, rinsed and pat dried with paper towel.)
1 tbsp harissa (ground)
2 tbsp olive oil
1/2 tsp salt

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!

Nutrition Facts : Calories 468 kcal, Carbohydrate 57 g, Protein 18 g, Fat 19 g, SaturatedFat 2 g, Sodium 696 mg, Fiber 16 g, Sugar 10 g, ServingSize 1 serving

HARISSA ROASTED SALMON WITH POTATOES



Harissa Roasted Salmon with Potatoes image

This oven roasted salmon is cooked with a spicy harissa sauce and lemon wedges then served with fresh dill and potatoes for a simple and easy dinner.

Provided by Amy Fulwood

Categories     Main Course

Time 40m

Number Of Ingredients 8

6 tbsp Olive Oil (divided)
3 tbsp Harissa
1 clove Garlic (crushed)
1 Lemon (1/2 sliced and 1/2 juiced)
4 Salmon Fillets
Salt and Pepper
20 Baby Potatoes
2 tbsp Dill (to serve)

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.

Nutrition Facts : Calories 551 kcal, Carbohydrate 71 g, Protein 42 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 94 mg, Sodium 249 mg, Fiber 10 g, Sugar 5 g, ServingSize 1 serving

HARISSA-HONEY GLAZED ROASTED SALMON RECIPE



Harissa-Honey Glazed Roasted Salmon Recipe image

I am personally delighted to introduce this month's Secret Ingredient because I grew up on it. Harissa is Moroccan ketchup, a North African chili paste, made from spicy red chilies and garlic. Most commonly sold in tubes, like the popular...

Provided by Kerry Saretsky

Categories     Entree

Time 22m

Yield 4

Number Of Ingredients 5

4 1/2-pound salmon filets, skin on
2 tablespoons olive oil
Salt
1/2 cup honey
2 teaspoons harissa

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!

Nutrition Facts : Calories 668 kcal, Carbohydrate 36 g, Cholesterol 125 mg, Fiber 0 g, Protein 47 g, SaturatedFat 8 g, Sodium 755 mg, Sugar 35 g, Fat 38 g, UnsaturatedFat 0 g

Tips:

  • Select Fresh, High-Quality Salmon: Opt for wild-caught salmon whenever possible, as it's typically leaner and has a more pronounced flavor. Look for fish with a vibrant pink or orange hue and no off-odors.
  • Use Good Quality Harissa Paste: The flavor of harissa plays a crucial role in this recipe. Choose a well-balanced paste with a combination of spicy, smoky, and earthy notes. If you can't find harissa paste, you can make your own using dried chilies, cumin, coriander, paprika, and olive oil.
  • Don't Overcook the Salmon: Salmon cooks quickly, so be careful not to overcook it. Aim for a slightly pink center to maintain its tender and flaky texture.
  • Roast the Vegetables: Roasting the vegetables enhances their natural sweetness and adds a caramelized flavor. Make sure to cut them into uniform sizes to ensure even cooking.
  • Use Fresh Herbs: Fresh herbs like cilantro, parsley, and mint add a burst of flavor and color to the dish. Don't skip them!
  • Make Ahead: The lemon-chickpea couscous can be made ahead of time, making it a convenient meal prep option. Simply store it in an airtight container in the refrigerator for up to 3 days.

Conclusion:

The harissa-roasted salmon with lemon-chickpea couscous is a delightful fusion of flavors and textures. The spicy, smoky harissa marinade imparts a tantalizing flavor to the salmon, while the roasted vegetables add a touch of sweetness and crunch. The fluffy couscous, with its tangy lemon dressing and protein-packed chickpeas, completes the dish perfectly. Whether you're looking for a vibrant weeknight dinner or a dish to impress guests, this recipe is sure to satisfy your taste buds. Enjoy!

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