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BAKED MOROCCAN SALMON WITH COUSCOUS

BAKED MOROCCAN SALMON WITH COUSCOUS

Salmon is a perfect choice and can stand up to this extremely fragrant and flavourful sauce really well. I usually make a bigger batch of this sauce and keep it in the freezer and can just use bits whenever I need. Then this turns into a super quick recipe for a mid-week dinner, not to mention heathy!

Here's what you'll need:

  • 4 salmon fillets
  • 1 tsp whole cumin
  • 1 tsp whole coriander
  • 1 tsp whole mustard seed
  • 1 tsp whole fennel seeds
  • 1 tsp ground cinnamon
  • 1 tsp ground turmeric
  • 4 large tomatoes (diced, keeping any juices)
  • 2 medium carrots (grated)
  • 2 chillies
  • 2 tbsp dried red currants
  • 1 head garlic (finely chopped)
  • 1 large onion (finely chopped)
  • 2 cups cooked couscous
  • ½ cup toasted pine nuts
  • a good handful of fresh cilantro
  • homemade tzatziki...click here for the recipe
  • salt and pepper to taste
  1. toast whole spices in a dry sautee pan and grind in a pestle and mortar and add to a pot with the turmeric and cinnamon

  2. add olive oil and sautee onion, chillies, red currants, grated carrots and garlic until deep brown and fragrant (about 6 - 8 minutes)

  3. add tomatoes and simmer for 20 minutes or so and set aside

  4. cube salmon and toss with tomato sauce

  5. make the couscous as the directions on the package, toss with fresh chopped cilantro and olive oil

  6. toast the pine nuts in a 350° preheated oven for a couple of minutes until just browned and toss into the couscous

  7. place the couscous in an oven-proof dish, and top with the salmon and sauce mixture and bake in a preheated 350° oven for 8 to 10 minutes until cooked

  8. dollop on tzatziki, sprinkle on fresh cilantro and dig in!

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