- 1
Ingredients
- SPICED SALMON
- 1 teaspoon fennel seeds
- 1 star anise pod
- 2 1/2 tablespoons ground cumin
- 2 teaspoons ground red pepper
- 1 teaspoon ground cardamom
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 6 (6-ounce) salmon fillets skinned
- HARISSA VINAIGRETTE
- 2 tablespoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground red pepper
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon sherry vinegar
- 2 red bell peppers (about 3/4 cup) roasted and peeled
- 1 garlic clove
- VEGETABLE COUSCOUS
- 1 tablespoon olive oil
- 3/4 cup finely diced zucchini
- 3/4 cup finely diced peeled eggplant
- 1/2 cup finely diced red bell pepper
- 1/2 cup finely diced yellow bell pepper
- 1/2 cup finely diced onion
- 1 3/4 cups water
- 1/2 teaspoon salt
- 1 1/4 cups uncooked couscous
- 1/2 cup finely diced tomato
- 1/3 cup finely chopped ripe olives
- 1 tablespoon chopped fresh mint
- 1/8 teaspoon black pepper
- REMAINING INGREDIENTS
- Cooking spray
- 6 tablespoons plain fat-free yogurt
- Shredded fresh mint leaves (optional)
Preparation
Step 1
Prepare Spiced Salmon:
Preheat oven to 450º.
Place fennel and star anise in a spice or coffee grinder, and process until ground. Combine fennel mixture, ground cumin, ground red pepper, cardamom, turmeric, coriander, and cinnamon in a large zip-top plastic bag. Add salmon, and toss gently to coat. Seal bag and marinate salmon in refrigerator 1 hour, turning bag occasionally.
Prepare Harissa Vinaigrette:
Combine all ingredients in a blender; and process until smooth. Cover and set aside.
Prepare Vegetable Couscous:
Heat oil in a large nonstick skillet over medium-high heat, and add zucchini and next 4 ingredients (zucchini through onion). Sauté zucchini mixture 2 minutes or until vegetables are crisp-tender. Reserve 2 tablespoons sautéed vegetables for garnish.
Bring water and salt to a boil in a large saucepan, and gradually stir in couscous. Remove from heat, and cover;let stand 5 minutes. Fluff with a fork. Stir in remaining sautéed vegetables, tomato, olives, mint, and black pepper. Set aside; keep warm.
To complete recipe:
Remove Spiced Salmon from bag. Wipe skillet with a paper towel; wrap handle of skillet with foil. Coat pan with cooking spray; heat over medium-high heat until hot. Add salmon; sauté 4 minutes per side. Place skillet in oven; bake at 450º for 4 minutes.
Place 1 1/4 cups Vegetable Couscous on each of 6 serving plates; top with a salmon fillet and 1 teaspoon reserved sautéed vegetables. Spoon 1 tablespoon Harissa Vinaigrette and 1 tablespoon yogurt in small dollops around salmon. Garnish with shredded fresh mint leaves, if desired.
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