Honey Harissa Salmon with Warm Couscous Salad

This 20-minute middle eastern inspired salmon dish is sweet and a little spicy. Cooked to perfection and paired with a herby couscous salad. It's healthy, delicious, and easy enough for a weeknight dinner!

Tools and Supplies Needed:

• 1 Small Bowl

• Measuring Spoons and Measuring Cups

• Mixing Spoon

• Cutting Board and Chefs Knife

• 1 Medium Sauce Pot

• 1 Large Saute Pan

• 1 Pair of Tongs or a Fish Spatula

• 1 Basting Brush (Optional)

Prep

1. Honey Harissa Salmon Marinade: In a small bowl, mix together 1 Tablespoon of the Olive Oil, Harissa Seasoning, Honey, Salt, Garlic Powder, and Lemon Juice into a paste.

2. Mince Red Onion or Shallot

3. Halve Heirloom Grape Tomatoes

4. Chop Herbs

5. Measure Out the Remaining Ingredients for Convenience While Cooking.

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Ingredients

Harissa Salmon

• 2 Tablespoons - Olive Oil, Divided

• 2 Tablespoon - Harissa Powder Seasoning

• 1 teaspoon - Kosher Salt

• 1 teaspoon - Garlic Powder

• 1 Tablespoon - Dried Parsley

• 2 Tablespoon - Fresh Lemon Juice

• 1 Tablespoon - Honey

• 4 Each - 6oz Salmon Fillet (Skin On)

Couscous Salad

• 1 1/2 Cups - Chicken OR Vegetable Stock

• 1 Cup - Pearl Couscous

• 1 Tablespoons - Olive Oil

• 1 Quart - Heirloom Grape Tomatoes - Halved

• 1/4 Cup - Minced Red Onion OR Shallot

• 2 Tablespoons - Fresh Parsley, Rough Chopped

• 2 Tablespoons - Fresh Cilantro, Rough Chopped

• 1/2 Tablespoon - Lemon Juice

• 1/2 Tablespoon - Kosher Salt

• 1/4 teaspoon - Ground Black Pepper

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Dinner Recipes

Directions

1. Using a basting brush, or your hands, evenly coat salmon fillets with the harissa paste. Let marinade for a minimum of the time it takes to prep the remaining ingredients, but can be marinaded for up to an hour.

2. Begin with cooking the pearl couscous by heating the Chicken (or Vegetable) Stock to a boil in your medium sauce pot. Once boiling, add Pearl Couscous, lower to a simmer, cover, ****and cook until tender and the liquid is completely absorbed. This will take about 8-10 minutes.

3. While the couscous is cooking, cook the salmon fillets. Heat your large sauté pan over low-medium heat. Once the pan is heated, add 1 Tablespoon of Olive Oil, and then place Salmon Fillets top-down and sear until brown. This will take about 2-3 minutes. You want to keep the heat at low-medium temperature to prevent the honey in the harissa coating from burning.

4. Once the top side of the salmon has browned, flip the fillet to the skin side and continue to cook. If you prefer a well-done cooked salmon, you can cover the pan to cook the salmon throughout. If you prefer your salmon medium-rare, you can cook it without being covered.

5. Cook for another 2-3 minutes until the skin is brown and crispy.

6. Once the salmon is finished cooking, place to the side to rest while finishing the couscous salad. Take the cooked couscous and 1 Tablespoon of Olive Oil, Heirloom Grape Tomatoes, Red Onion ( (or Shallot), Parsley, Cilantro, Lemon Juice, Kosher Salt, and Ground Black Pepper. Mix to hourly and incorporate ingredients.

7. Serve and Enjoy!

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Yield: 4

Author: The Red Fox Kitchen

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Honey Harissa Salmon with Warm Couscous Salad

This 20-minute middle eastern inspired salmon dish is sweet and a little spicy. Cooked to perfection and paired with a herby couscous salad. It's healthy, delicious, and easy enough for a weeknight dinner!

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

Honey Harissa Salmon

• 2 Tablespoons - Olive Oil, Divided
• 2 Tablespoon - Harissa Powder Seasoning
• 1 teaspoon - Kosher Salt
• 1 teaspoon - Garlic Powder
• 1 Tablespoon - Dried Parsley
• 2 Tablespoon - Fresh Lemon Juice
• 1 Tablespoon - Honey
• 4 Each - 6oz Salmon Fillet (Skin On)

Herby Couscous Salad

• 1 1/2 Cups - Chicken OR Vegetable Stock
• 1 Cup - Pearl Couscous
• 1 Tablespoon - Olive Oil
• 1 Quart - Heirloom Grape Tomatoes - Halved
• 1/4 Cup - Minced Red Onion OR Shallot
• 2 Tablespoons - Fresh Parsley, Rough Chopped
• 2 Tablespoons - Fresh Cilantro, Rough Chopped
• 1/2 Tablespoon - Lemon Juice
• 1/2 Tablespoon - Kosher Salt
• 1/4 teaspoon - Ground Black Pepper

Instructions

1. Using a basting brush, or your hands, evenly coat salmon fillets with the harissa paste. Let marinade for a minimum of the time it takes to prep the remaining ingredients, but can be marinaded for up to an hour.
2. Begin with cooking the pearl couscous by heating the Chicken (or Vegetable) Stock to a boil in your medium sauce pot. Once boiling, add Pearl Couscous, lower to a simmer, cover, ****and cook until tender and the liquid is completely absorbed. This will take about 8-10 minutes.
3. While the couscous is cooking, cook the salmon fillets. Heat your large sauté pan over low-medium heat. Once the pan is heated, add 1 Tablespoon of Olive Oil, and then place Salmon Fillets top-down and sear until brown. This will take about 2-3 minutes. You want to keep the heat at low-medium temperature to prevent the honey in the harissa coating from burning.
4. Once the top side of the salmon has browned, flip the fillet to the skin side and continue to cook. If you prefer a well-done cooked salmon, you can cover the pan to cook the salmon throughout. If you prefer your salmon medium-rare, you can cook it without being covered.
5. Cook for another 2-3 minutes until the skin is brown and crispy.
6. Once the salmon is finished cooking, place to the side to rest while finishing the couscous salad. Take the cooked couscous and 1 Tablespoon of Olive Oil, Heirloom Grape Tomatoes, Red Onion ( (or Shallot), Parsley, Cilantro, Lemon Juice, Kosher Salt, and Ground Black Pepper. Mix to hourly and incorporate ingredients.
7. Serve and Enjoy!