Harissa-Honey Glazed Salmon with Pistachio Couscous
Spice up Week 18 with an unforgettable and exciting dinner experience! This vibrant dish perfectly balances the fiery, complex kick of Moroccan harissa with sweet honey, served over a fluffy, crunchy pistachio couscous that will elevate your weeknight cooking.
Ingredienser
- Salmon fillets4 pcs
- Harissa paste2 tbsp
- Honey2 tbsp
- Olive oil1 tbsp
- Dry couscous250 g
- Chicken or vegetable broth3 dl
- Shelled pistachios, roughly chopped50 g
- Fresh parsley, chopped1 bunch
- Lemon1 pc
Gör så här
In a small bowl, whisk together the harissa paste, honey, and olive oil until you get a smooth, sticky glaze.
Place the salmon fillets on a baking sheet lined with parchment paper. Generously brush the top of each fillet with the harissa-honey glaze and let them rest for 10 minutes.
Bring the broth to a boil in a medium saucepan. Stir in the couscous, cover with a lid, and remove from the heat. Let it sit undisturbed for 5 minutes.
Bake the salmon in a preheated oven at 200°C (400°F) for 12 to 15 minutes, until the fish flakes easily with a fork and the glaze is beautifully caramelized.
Remove the lid from the couscous and fluff it with a fork. Fold in the chopped pistachios and fresh parsley. Season with a pinch of salt and pepper if needed.
Divide the vibrant pistachio couscous among four plates. Carefully place a glazed salmon fillet on top of each mound, and serve immediately with fresh lemon wedges on the side.