Meals and Courses

Spicy Salmon with Couscous

cook 20 mins
Tags: Quick eats
  • 1 tablespoon olive oil, plus extra for greasing
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • pinch of dried chilli flakes
  • finely grated rind of 1 lemon
  • 4 skinless salmon fillets
  • 2 teaspoons runny honey
  • 300 g (10 oz) couscous
  • 325 ml (11 fl oz) hot chicken or fish stock
  • 2 spring onions, sliced
  • 25 g (1 oz) toasted flaked almonds
  • handful of chopped fresh coriander
  • salt and pepper
  • Lightly grease a small roasting tin. Mix together the oil, spices and lemon rind and rub all over the salmon, season to taste and arrange in the roasting tin.
  • Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes, drizzle over the honey and return to the oven for a further 3 minutes until golden and cooked through.
  • Remove from the oven, scatter the couscous around the salmon and pour in the stock. Cover tightly with foil and leave for 5 minutes until the couscous is tender.
  • Transfer the salmon to plates. Stir the spring onions, almonds and coriander into the couscous and serve with the salmon.
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