Baked Harissa Salmon
with Roasted Veg Stew and Couscous
15 Green SmartPoints® per serving
11 Blue SmartPoints® per serving
11 Purple SmartPoints® per serving
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The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Aubergine
(May contain Celery)
1
Bell Pepper
(May contain Celery)
1
Garlic Clove
120
Couscous
(Contains Cereals containing gluten May contain Soya)
10
Vegetable Stock Paste
(Contains Celery)
2
Salmon Fillets
(Contains Fish)
50
Harissa Paste
1
Tomato Passata
Not included in your delivery
100
Water
240
Water for the Couscous
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop into roughly 2cm pieces. Pop the aubergine onto a large baking tray. Drizzle with oil, season with salt and pepper and toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 20-25 mins. Turn halfway.
Meanwhile, halve the pepper and discard the core and seeds. Chop into 2cm sized chunks. Peel and grate the garlic (or use a garlic press).
Fill and boil your kettle. Put the couscous in a bowl. Pour the boiling water for the couscous (see ingredients for amount) and half the veg stock paste into the bowl, cover tightly with cling film and leave to the side for 10 mins or until ready to serve.
Meanwhile, lay the salmon fillets onto a baking tray lined with baking paper, skin-side down. Season with salt and pepper. Pop half the harissa paste in a bowl and then spread it over the top of the salmon using a teaspoon (you'll use the rest of the harissa later on). IMPORTANT: Wash your hands after handling raw fish. Bake the salmon on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The fish is cooked when the centre is opaque.
While everything cooks, heat a drizzle of oil in a frying pan on medium-high heat and add the pepper. Fry until softened, stirring occasionally, 4-5 mins. Add the garlic and stir together, 1 min. Add the tomato passata, water for the sauce (see ingredients for amount), remaining veg stock paste and harissa paste. Stir together, bring to a simmer and cook until reduced slightly, 3-4 mins. Once cooked, stir in the roasted aubergine. Season to taste with salt and pepper.
Fluff up the couscous with a fork. Season to taste and add a drizzle of oil. Divide the couscous between your plates and spoon on the roasted veg stew. Place the baked salmon fillets on top. Enjoy!
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