Spice & honey salmon with couscous


Serves 2 Prep 5 mins plus 10 mins mar­i­nat­ing Cook 15 mins

2 lemons, zested and juiced, plus ex­tra wedges to serve 2 tsp ras el hanout spice (we used Bart, or see tip) 1 large gar­lic clove, crushed bunch spring onions, thinly sliced 3 tsp olive oil, plus ex­tra for driz­zling 2 bone­less, skin­less salmon fil­lets 140g couscous 2 tsp honey hand­ful mint, leaves finely sliced

1 Heat oven to 200C/180C fan/gas 6. Mix the lemon zest and half the juice with the spice, gar­lic, half the spring onions and 2 tsp oil. Sea­son well. Put the salmon into a shal­low dish, spoon over the mari­nade, then set aside for about 10 mins.

2 Mean­while, put the couscous in a large bowl. Tip in the re­main­ing lemon juice and oil, spring onions and 150ml boil­ing wa­ter, then cover and leave to stand.

3 Lift the salmon onto a foil-lined bak­ing tray, spoon over any left­over mari­nade, then roast for 15 mins. With 5 mins to go, pull out the bak­ing tray and spoon 1 tsp clear honey over each fil­let then re­turn to the oven.

4 Add the mint to the couscous and fluff it up with a fork. Serve the salmon with the couscous, and spoon over the juices from the bak­ing tray and add lemon wedges. PER SERV­ING 506 kcals, fat 22g, sat­u­rates 4g, carbs 47g, sug­ars 8g, fi­bre 1g, pro­tein 34g, salt 0.2g

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