Honey-Harissa Salmon with Walnut Salsa Verde and Turmeric Couscous

two white bowls of couscous and salmon with a baking tray of salmon filets off to the side

5 from 5 votes

Honey-Harissa Salmon with Walnut Salsa Verde and Turmeric Couscous

This spicy and sweet honey-harissa glazed salmon is topped with bright and fresh walnut salsa verde then served on top of turmeric couscous with caramelized shallots and dried apricots. If you're looking for a dinner thats healthy, easy to make and big on flavor you've come to the right place!

Prep Time30

Cook Time20

Course: Main Course

Cuisine: American, Mediterranean

Servings:

Calories: 869kcal

Author: Leigh Anderson

Ingredients

Honey-Harissa Salmon

4 8 oz salmon filets skinless
1/4 c harissa paste
1/4 c honey
3 tbsp neutral oil
2 cloves garlic grated
2 tsp salt

Walnut Salsa Verde

1 c fresh parsley leaves roughly chopped
1/2 c toasted walnuts roughly chopped
1 small shallot minced
2 cloves garlic grated
1/2 c olive oil
zest and juice from 1/2 a lemon
salt and pepper

Turmeric Couscous

2 tbsp olive oil
3 large shallots thinly sliced
1 tsp ground cinnamon
1 tsp ground turmeric
2 c dried couscous
2 c chicken stock
1 c dried apricots sliced
zest from one lemon
salt

Instructions

Honey-Harissa Salmon

Preheat your broiler. Position your oven rack so that it's approximately 8 inches from the heating element. Line a baking tray with foil then brush with a light, even coat of oil to prevent sticking.
Whisk together the harissa, honey, oil, garlic, and salt. Divide the marinade in half, set aside one half for later then use the remaining marinade to evenly coat the salmon filets. Transfer the filets to the prepared baking tray and broil for 7-10 minutes until they are deeply caramelized and cooked through. Keep a very close eye on the oven, checking every minute or so, to ensure that salmon does not burn.
As soon as the salmon is out of the oven pour the reserved marinade over the filets.

Walnut Salsa Verde

In a small bowl, whisk together all of the salsa verde ingredients. Alternatively, you can pulse all of the ingredients together in a food processor. Taste and season with salt and pepper as needed. Set aside at room temperature until you're ready to serve.

Turmeric Couscous

In a small saucepan, heat the olive oil over medium heat then add in the sliced shallots and a generous pinch of salt. Cook the shallots until they are soft and caramelized. Next add the turmeric, cinnamon and dried couscous. Cook for about 1-2 minutes stirring to coat the couscous with the shallots and spices. Next pour in the chicken stock and turn up the heat to high. As soon as the stock starts to boil, turn off the heat and cover the pot. Let stand for 5 minutes. Stir with fork, then fold in apricots and lemon zest. Taste and season with salt.

To serve:

Just before serving pour the salsa verde over the salmon. Divide the couscous between bowls then top each bowl with a filet of salmon and walnut salsa verde. Serve immediately!

Notes

Ingredient Notes and Substitutions:

Salmon: Almost any thick cut fish filet will work well for this recipe. You could use halibut, cod or sea-bass. Even shrimp would be nice!
Harissa Paste: Harissa is a smokey Tunisian hot pepper paste. If you can't find it in store it's available in many places online or you can try making it from scratch.
Walnuts: Substitute almonds, pine nuts, or pistachios. Feel free to omit the nuts all together if there is an allergy.
Couscous: Quinoa is a pretty good substitute for couscous and it's gluten-free! If you're going to use quinoa you'll need to double up the chicken stock and simmer for 10-12 minutes.

Storing and Re-heating Leftovers:

Leftovers can be stored in the refrigerator for up to four days.

Reheating Salmon: Reheat leftover salmon filets in a preheated 350F oven for 5-7 minutes or in the microwave in 1 minute increments until warm.
Reheating Couscous: Couscous is best reheated in the same way you would reheat rice. Sprinkle it with a few tablespoons of water, microwave until warm steamy then fluff with a fork to break up any clumps. If you don't have a microwave you can add the couscous to a saucepan, along with a splash of water. Cover the pan with a tight-fitting lid and cook over low heat, stirring occasionally, until heated through.

Nutrition