Honey-Harissa Salmon with Apricot Mint Couscous
Celebrate Week 31 with a bold fusion of North African spice and summer sweetness. This dish pairs caramelized, spicy-sweet salmon with a refreshing stone-fruit couscous for a dinner that is both sophisticated and incredibly vibrant.
Ingredients
- Salmon fillets4 stk
- Harissa paste2 tbsp
- Honey2 tbsp
- Lemon juice2 tbsp
- Couscous250 g
- Vegetable stock300 ml
- Fresh apricots, pitted and diced4 stk
- Fresh mint leaves, chopped1 handful
- Toasted almond flakes40 g
- Olive oil2 tbsp
Instructions
In a small bowl, whisk together the harissa paste, honey, half of the lemon juice, and a tablespoon of olive oil until smooth.
Place the couscous in a heatproof bowl and pour over the boiling vegetable stock. Cover tightly with plastic wrap or a lid and let it stand for 5 minutes. Fluff with a fork once done.
Heat the remaining olive oil in a large non-stick pan over medium-high heat. Season salmon with salt and sear for 3-4 minutes on one side. Flip the fillets and brush the tops generously with the honey-harissa glaze.
Continue cooking for another 3 minutes, allowing the glaze to bubble and caramelize into a sticky coating. Ensure the salmon is just cooked through but still moist.
Toss the diced apricots, chopped mint, toasted almonds, and the remaining lemon juice into the fluffed couscous. Mix well to distribute the flavors.
Divide the apricot couscous among four plates and top each with a glazed salmon fillet. Drizzle any extra glaze from the pan over the fish and serve immediately.
Save recipe in Veloop
