Moroccan-style Salmon with Couscous

A Few Words…

Here’s a new recipe for salmon! I love mixing things up so I don’t get bored of eating the same thing over and over again. Salmon is no exception.

Small changes lead to big results and it doesn’t take much effort to change up your seasonings so that you’ll get a whole new dish! This is a very simple aromatic rub blend of spices that you can use for many different foods. Try rubbing some on chicken pieces before you bake it or on different cuts of meat. It’s even delicious on vegetables! I keep all the rubs I make in a small glass jar stored in my pantry. Don’t forget to label your jar so you can remember what’s inside!

Moroccan-style Salmon with Couscous



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Serves 2
Couscous Ingredients:

  • 1/2 tbs. olive oil
  • 1/2 onion, diced
  • 1 garlic clove, minced
  • 1/2 cup couscous
  • (If you're gluten intolerant or don't like couscous, prepare quinoa with vegetable stock and add the other ingredients to it!)

  • 2/3 cup hot vegetable stock
  • 1/2 lemon, zested (zest the whole lemon and save 1/2 for the salmon)
  • 1 lemon, juiced
  • 1/3 cup sliced almonds, toasted
  • Handful of fresh coriander, chopped (I'm not a fan of coriander so I didn't add it. You can substitute parsley or other herbs if you want!)

Salmon Ingredients:

  • 2 tsp. olive oil
  • 1/2 lemon, zested
  • 1 tsp. ras el handout rub (recipe below) or other Moroccan Spice blend
  • 1/2 tsp. honey
  • 2 pieces of salmon fillet, with skin on

Directions:
Prepare the Couscous:
Heat the oil in a saucepan. Add the chopped onion and cook for about 5-6 minutes over a low heat until softened. Stir in the minced garlic and cook for another minute. Add the couscous and vegetable stock and stir until blended.

Cover with a lid, remove from the heat and let sit for about 5-7 minutes until all the liquid has been absorbed and you can fluff the couscous with a fork. Add the lemon juice, zest, toasted almonds and herbs and mix with a fork.

Prepare the Fish:
Preheat the oven to 400°F.

Mix the olive oil, lemon zest, rub, and honey together in a small bowl.
Place the salmon on a baking sheet lined with parchment paper and spread the mixture on the fillets. You can prepare this ahead of time and let marinate in the fridge until ready to cook.

Bake for 20 minutes, check for doneness before taking it out. Serve with the couscous.

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Ras el Hanout Rub

  • 1 tsp. salt
  • 1 tsp. ground cumin
  • 1 tsp. ground ginger
  • 1 tsp. ground turmeric
  • 3/4 tsp. ground cinnamon
  • 3/4 tsp. freshly ground pepper
  • 1/2 tsp. ground white pepper
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cayenne pepper
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground cloves

Directions:
Mix all ingredients in a small bowl until blended. Store in an airtight jar (with a label) on your pantry shelf!