Salmon with Chermoula Sauce and Couscous
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 656
- Total Fat
- 41 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 78 milligrams
- Sodium
- 506 milligrams
- Carbohydrates
- 36 grams
- Dietary Fiber
- 3 grams
- Sugar
- 1 grams
- Protein
- 35 grams
- Total: 30 min
- Active: 30 min
Ingredients
1/2 cup packed fresh cilantro
1/4 cup packed fresh parsley leaves, plus 2 tablespoons chopped
2 cloves garlic
2 teaspoons ground cumin
2 teaspoons ground coriander
Finely grated zest and juice of 1 lemon, plus wedges for serving
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 small zucchini, finely chopped
2 teaspoons spicy harissa sauce (such as Mina)
1 cup couscous
4 5-ounce salmon fillets (about 1 inch thick)
Directions
- Make the chermoula: Combine the cilantro, 1/4 cup parsley leaves, the garlic, 1 teaspoon cumin, 1 teaspoon coriander and the lemon zest and juice in a food processor. Pulse until finely chopped. While the machine is running, slowly drizzle in 1/4 cup olive oil and process until smooth. Season with salt and pepper.
- Meanwhile, heat a saucepan over medium-high heat. Add 1 tablespoon olive oil and the zucchini and cook, stirring, until crisp-tender, 1 minute. Add the harissa, 1 1/4 cups water and a big pinch of salt and bring to a boil. Stir in the couscous, then cover, remove from the heat and wait 5 minutes; fluff with a fork. Stir in the 2 tablespoons chopped parsley; season with salt.
- Season the salmon with the remaining 1 teaspoon each cumin and coriander and a few pinches each of salt and pepper. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until browned, 3 to 4 minutes per side. Divide among plates and top with the chermoula. Serve with the couscous and lemon wedges.