Three ways with our Side of Scottish Salmon

Harissa Salmon with Moroccan Fruity Couscous

(Serves 8)

The most important thing with this recipe is to remember to defrost the Moroccan Couscous in the fridge before you get started, for 24-36 hours. We’ve used 2 portions, each of which serves 6.

You'll need:

• 1 Side of Scottish Salmon

• 2 tubs of Moroccan Fruity Couscous

• Pomegranate seeds

• Fresh dill and mint leaves

Harissa topping:

• 4 tbsp Rose Harissa

• 2 tbsp of runny honey

• Juice of 1 lime

• 2 cloves of finely chopped garlic

Method:

- Preheat the oven to Fan 170°C, Electric 190°C, Gas Mark 5.

- To make the harissa topping simply stir all the ingredients together.

- Place the salmon onto a lined baking tray, take off the lemons, spread over the harissa topping and cook for 30 mins.

- Allow the salmon to cool. Dress and spoon the couscous onto a platter and gently break up the salmon into large chunks and place on top of the couscous. Scatter over some pomegranate seeds, fresh dill and mint leaves.

Salmon Pasta

(Serves 2)

This is a great recipe if you’ve got any leftover salmon you want to use up.

You'll need:

• Leftover Side of Salmon

• ½ onion

• 2 cloves of garlic

• 200ml double cream / crème fraiche

• Zest of a lemon

Method:

- Pop about 150g of pasta on to boil.

- Finely chop the onion and garlic and gently sauté on a low heat.

- Turn the heat down low and add the cream (crème fraîche also works), leftover salmon and the lemon zest to the onion and garlic.

- Add a tablespoon of the pasta water into the cream sauce to loosen.

- Drain the pasta and add to the sauce. Give it a good stir and serve with some grated lemon zest.

< Back to Main Blog Posted: May 2024