Take your tastebuds on a culinary journey to North Africa with this Baked Harissa Salmon with Roasted Veg Stew and Couscous recipe. This dish combines the succulent taste of salmon with the spicy flavours of harissa, promising a dining experience that’s both exotic and satisfying.
The salmon is coated in a harissa paste, which adds a delightful heat and depth of flavour to the fish, and is baked until it’s tender and flaky.
Adding a touch of comfort to the dish is the roasted veg stew. This stew, with its medley of vegetables and rich sauce, offers a hearty taste that pairs well with the spicy salmon.
On the side, you’ll find a serving of couscous. This couscous, cooked until it’s light and fluffy, offers a comforting taste that pairs well with the robust flavours of the stew and salmon.
This Baked Harissa Salmon with Roasted Veg Stew and Couscous recipe is an excellent choice for those nights when you want a meal that’s comforting, quick, and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a kettle, garlic press, cling film, heatproof bowl, baking paper, frying pan and a baking tray.
Baked Harissa Salmon with Roasted Veg Stew and Couscous
Print RecipeIngredients
- 1 Aubergine
- 1 Garlic Clove
- 10g Vegetable Stock Paste
- 50g Harissa Paste
- 1 Bell Pepper
- 120g Couscous
- 2 Salmon Fillets (Skin-On)
- 1 Carton of Tomato Passata
- 100ml Water
- 240ml Water for the Couscous
Instructions
Step 1: Roast the Aubergine
Preheat your oven to 200°C. Trim the aubergine, halve it lengthways, and chop each half into four long strips. Then, chop these into roughly 2cm pieces. Place the aubergine onto a large baking tray, drizzle with oil, and season with salt and pepper. Toss to coat and spread out in a single layer. Once the oven is hot, roast the aubergine on the top shelf until it is soft and golden, which should take about 20-25 minutes. Remember to turn it halfway through.
Step 2: Prepare the Ingredients
While the aubergine is roasting, halve the pepper and discard the core and seeds. Chop the pepper into 2cm chunks. Peel and grate the garlic (or use a garlic press).
Step 3: Prepare the Couscous
Fill and boil your kettle. Place the couscous in a bowl and pour the boiling water (see ingredients for the amount) and half the vegetable stock paste into the bowl. Cover the bowl tightly with cling film and leave it to the side for 10 minutes or until you’re ready to serve.
Step 4: Bake the Salmon
Lay the salmon fillets onto a baking tray lined with baking paper, skin-side down. Season with salt and pepper. Place half the harissa paste in a bowl and spread it over the top of the salmon using a teaspoon. You’ll use the rest of the harissa later on.
IMPORTANT: Remember to wash your hands after handling raw fish.
Bake the salmon on the middle shelf of your oven until it’s cooked through, which should take about 12-15 minutes.
IMPORTANT: The fish is cooked when the centre is opaque.
Step 5: Make the Sauce
While everything is cooking, heat a drizzle of oil in a frying pan on medium-high heat and add the pepper. Fry until the pepper has softened, stirring occasionally, which should take about 4-5 minutes. Add the garlic and stir together for 1 minute. Add the tomato passata, the specified amount of water for the sauce, the remaining vegetable stock paste, and harissa paste. Stir everything together, bring to a simmer, and cook until the sauce has reduced slightly, which should take about 3-4 minutes. Once the sauce is cooked, stir in the roasted aubergine and season to taste with salt and pepper.
Step 6: Serve the Dish
Fluff up the couscous with a fork, season to taste, and add a drizzle of oil. Divide the couscous between your plates and spoon the roasted vegetable stew on top. Place the baked salmon fillets on top of the stew. Enjoy your meal!
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