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Ras el hanout salmon recipe

Ras el hanout salmon recipe

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Coat salmon with a sticky maple and ras el hanout glaze and serve on a bed of zesty couscous. This is a great alternative to a classic Christmas dinner. See method

  • Serves 6
  • 35 mins to prepare and 25 mins to cook
  • 618 calories / serving
  • Dairy-free

Ingredients

  • 3 tbsp Tesco ras el hanout
  • 2 tbsp maple syrup
  • 1 tbsp extra-virgin olive oil
  • 2 large cloves garlic, finely crushed
  • 2 lemons, zested
  • 1kg boneless salmon side
  • 50g flaked almonds
  • 300g couscous
  • 250g pomegranate seeds
  • 1 orange, zest and juice
  • 30g fresh flat-leaf parsley, roughly chopped
  • 30g fresh mint, leaved picked and roughly chopped
  • 1 red chilli, deseeded and finely chopped​
  • 60g fresh wild rocket, to serve

Each serving contains

  • Energy

    2590kj
    618kcal     31%

  • Fat

    27g 39%

  • Saturates

    4g 18%

  • Sugars

    12g 13%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 49.4g Protein 41.1g Fibre 5.1g

Method

  1. Preheat the oven to 220°C, fan 200°C, gas 7.
  2. Mix 2 tbsp ras el hanout, maple syrup, oil, garlic and zest of 1 lemon together until well combined. Place the salmon on a large baking tray, pat dry with a piece of kitchen paper, then smooth the marinade down the length of the fish with the back of a dessert spoon. Roast in the oven for 20-25 mins until golden, crisping around the edges and the flesh is cooked through.
  3. Spread the almonds onto a baking tray and toast in the oven for 5-6 mins until evenly golden.
  4. Meanwhile, place the couscous and remaining 1 tbsp ras el hanout in a large bowl and pour over 500ml of freshly boiled water. Cover with a clean tea towel and leave to soak for 10-15 mins until the water has been absorbed.
  5. Fluff the couscous with a fork to separate the grains, then mix through the zest and juice of 1 lemon, the almonds, the orange zest and juice, 200g pomegranate, 20g parsley, the mint and chilli. Season to taste with freshly ground black pepper.
  6. Lay the salmon on a serving platter and garnish with the remaining 50g pomegranate seeds, 10g parsley and the remaining lemon cut into wedges. Serve the salmon in large chunks with the couscous and fresh rocket.

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