Orange-scented salmon with couscous

Name: Orange-scented salmon with couscous
Ingredients: six 175 g/6 oz pieces of salmon fillet, skinned; 1 tablespoon ras el hanout; salt; pepper; 2–3 shallots, finely chopped; 1 tablespoon sunflower or groundnut oil; 1 tablespoon sunflower or groundnut oil; 12 dates, stoned and chopped; 2 tablespoons orange flower water; 50 g/2 oz spinach, rocket or watercress; 50 g/2 oz spinach, rocket or watercress; 50 g/2 oz spinach, rocket or watercress; 3 tomatoes, seeded and chopped; 250 g/9 oz couscous; 2–3 teaspoons lemon juice; pared zest of 1 lemon; 2 tablespoons fresh mint, finely chopped; a small bunch of fresh coriander; 450 ml/16 fl oz fish stock, made from the salmon bones; 450 ml/16 fl oz fish stock, made from the salmon bones; 25 g /1 oz unsalted butter; 2–3 tablespoons lightly toasted pine kernels, unsalted pistachios or flaked almonds; 2–3 tablespoons lightly toasted pine kernels, unsalted pistachios or flaked almonds; 2–3 tablespoons lightly toasted pine kernels, unsalted pistachios or flaked almonds; 1 tablespoon mint leaves, finely chopped

Preparation info

serves
6

Difficulty
Medium

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

This is inspired by a famous Fassi recipe collected by Madame Guinaudeau, who described the cooking of Fez in her stylish Traditional Moroccan Cooking. Her recipe is for a whole stuffed shad, which is cooked for several hours, and I have adapted the method to use salmon fillets. Anyone who has ever wrestled with bony shad fillets will appreciate the wisdom of lengthy cooking, which helps to ‘dissolve’ the bones. This recipe, on the other hand, is quickly cooked, and is best made with

Ingredients

Fish course
Pescatarian

Ingredients

Method