Recipedia
Harissa-Glazed Salmon with Fruity Couscous
A fruit filled couscous makes a delicious bed for glazed, grilled salmon. Full of authentic flavor, this fragrant presentation of salmon will delight the palate.
Ingredients
Couscous:
1⁄2 cup dried cherries, soaked in 1⁄4 cup sherry
8 cups Israeli couscous, cooked
5 tbsp. olive oil
1 Vidalia onion, finely chopped
2 tsp. garlic, minced
1⁄4 cup dried papaya, finely chopped
8 dried apricots, finely chopped
1 preserved lemon, finely chopped
1 red bell pepper
1 red onion, finely chopped
Salt and pepper, to taste
1⁄3 cup pine nuts, toasted
1⁄2 cup fresh parsley, chopped
8, 6-oz. filets of salmon
Harissa Glaze:
1⁄2 tbsp. harissa
1⁄2 tbsp. balsamic vinegar
1⁄2 tbsp. olive oil
1⁄4 tsp. paprika
Pinch of cayenne
Steps
- Remove cherries from sherry and reserve. Heat 2 tbsp. olive oil and sauté Vidalia onion and garlic. Add to couscous with fruit, red pepper, and red onion.
- Whisk remaining oil with sherry, season with salt and pepper, and add to couscous mixture. Add pine nuts and parsley just before serving.
-
Brush salmon with glaze. Sear or grill on both sides until done and serve with couscous.