I love salmon and recently have been experimenting with different ways to serve it. Light yet filling, this is going to be a staple supper.
2 tbsp olive oil
1 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 tsp harissa
2 tsp agave nectar or clear honey
2 x boneless fillets of salmon, skin removed
For the couscous
Salt and pepper
1 tsp harissa
1 x 400g cans chickpeas, drained
juice 2 lemons, zest of 1
1 tbsp olive oil
A handful flat-leaf parsley, chopped
A handful of mint, chopped
lemon wedges, to serve
Heat oven to 200C/180C fan/gas 6
Put the onions, fennel, garlic and cumin seeds and lemon zest into a roasting tray and drizzle the oil over and toss. Bake for 10 mins.
Stir the harissa with the agave or honey. Place the salmon fillet, skinned-side down, spread each fillet with the harissa mixture. Place onto of the vegetables and bake for 15 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, 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 150ml 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 to the chickpeas and stir well, then toss through.
Place a pile of couscous on a plate and top with the salmon and veg.