Harissa-Glazed Salmon with Pomegranate Mint Couscous
For Week 29, we are bringing a burst of vibrant Middle Eastern flavors to your table with this exciting fusion dish. The spicy-sweet harissa glaze perfectly complements the fatty salmon, while the fresh pomegranate and mint salad provides a cooling, crunchy contrast.
Ingredients
- Salmon fillets4 pcs
- Harissa paste2 tbsp
- Honey1 tbsp
- Lemon juice1 tbsp
- Couscous250 g
- Vegetable broth300 ml
- Pomegranate seeds100 g
- Fresh mint leaves1 handful
- Cucumber, diced0.5 pcs
- Olive oil2 tbsp
Instructions
In a small bowl, whisk together the harissa paste, honey, and lemon juice until well combined.
Brush the glaze generously over the salmon fillets. Heat olive oil in a pan over medium heat and sear the salmon for 3-4 minutes per side until cooked through and slightly caramelized.
Place the couscous in a heatproof bowl and pour the boiling vegetable broth over it. Cover with a lid or plastic wrap and let it sit for 5 minutes, then fluff with a fork.
Toss the diced cucumber, pomegranate seeds, and finely chopped mint leaves into the fluffed couscous. Drizzle with a little olive oil and salt to taste.
Serve a generous portion of the couscous salad on each plate and top with the harissa-glazed salmon fillet. Garnish with extra mint if desired.
Save recipe in Veloop
