Crispy skin salmon, fennel & couscous salad
- Combine all dressing ingredients in a screw top jar. Set aside. - Make 3 slashes across the skin of each salmon fillet, then rub the flesh side with harissa
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Cooking tools:
- Grill
- Mason jar
- Chef's knife
- Cutting board
- Saucepan
- Baking sheet
- Pot
- Colander
- Fork
- Mixing bowl
- Serving platter
- Stove
Ingredients
- 1 cup San Remo Reg CousCous
- 2 x 250g salmon fillets, skin on and pin boned
- 3 teaspoons harissa paste
- 1 fennel bulb, trimmed and cut into 8 wedges (retain 1 tablespoon of the fronds)
- 1½ cups fish stock
- 2 tablespoons olive oil
- ½ cup torn flat-leaf parsley leaves, plus extra to serve
- ½ cup torn mint, plus extra to serve
- 2 tablespoons preserved lemon, finely chopped (see tip)
- 1/3 cup pitted dried dates, chopped
- 2 boiled eggs, peeled and quartered
- 1 tablespoon dukkah
- 1 clove garlic, crushed
- 2 tablespoons lemon juice
- ¼ cup extra virgin olive oil
- ground black pepper
- 1 cup Greek yoghurt
- 1 tbs Harissa Paste
- Lemon Juice, to taste
- Salt, to taste
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