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.
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
1⁄2 tbsp. harissa
1⁄2 tbsp. balsamic vinegar
1⁄2 tbsp. olive oil
1⁄4 tsp. paprika
Pinch of cayenne
- 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.