Moroccan Spiced Salmon

You'll love the warming flavours of ras el hanout in this Moroccan spiced salmon recipe with couscous flavoured with onions, tomatoes and mint. It's perfect for a spicy midweek meal!

Course fish, Main Course

Cuisine moroccan

Prep Time 10

Cook Time 25

Servings

Calories 456kcal

Author Corina Blum

Equipment

Frying Pan

Ingredients

2 tablespoon ras el hanout
2 tablespoon olive oil
4 salmon fillets
2 tablespoon olive oil
2 red onion diced
300 g couscous
1 vegetable stock pot
2 tomatoes diced
5 tablespoon mint leaves chopped
1 lemon zest grated

Metric - US Customary

Instructions

Mix the ras el hanout with the olive oil and rub it into the salmon fillets. Set aside.
Heat a tablespoon of oil in a pan and gently fry the onion. Keep stirring to make sure it doesn't stick. If necessary add a splash of water. Cook for 20 minutes.
Just before the onion is ready, start cooking the salmon. Heat a little oil in frying pan and when it is hot, place the salmon fillets in the pan, skin side down. Don't move them. Leave them for 4 minutes.
Add 500 ml boiling water to the pan with the onions and stir in the stock pot. When it has dissolved. Take the pan off the heat and stir in the couscous. Put a lid on the pan and set it aside for 5 minutes.
Put the frying pan with the salmon in under the grill to cook the top of the salmon. It will take about 4 more minutes depending on the thickness of the fish.
Fluff up the couscous with a fork and then add the tomatoes, mint and the zest from the lemon.
Serve the salmon on top of the couscous and squeeze the lemon juice over the top.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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