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- G​olden crisp skin


Quick and easy to cook but most importantly delicious!

1y ago
Golden Salmon ras el hanout sauce and couscous

F​or me this is the perfect way to cook salmon fillets, no slimy skin and no nonsense messing about with foil.

Prep time10min
Cook time15min
Total time25min


  • 1 red onion finely sliced
  • 1 small courgette quartered lengthwise and cut into 10 mm chunks
  • 1/2 a red pepper diced
  • 2 tbsp Sherry vinegar
  • 2​ cloves of garlic finely sliced
  • 1​ Tin of chopped tomatoes
  • 90gs of couscous
  • A Small bunch of c​oriander leafs
  • O​live oil
  • S​ea salt
  • B​lack pepper
  • 1 L​emon
  • 2​ salmon fillets
  • H​eaped tsp of Ras El Hanot


  1. A​dd 2 tbsp of olive oil to a non-stick pan on a medium heat. Then add the onion, courgette, red pepper, ras el hanot and fry for a few minutes until softened.
  2. Add the garlic for one minute then the vinegar for one more before adding the tomatoes. Leave the sauce simmer whilst carrying on with the next steps.
  3. Put another non-stick pan on a medium/high heat, drizzle the salmon with olive oil and season with sea salt and freshly cracked black pepper. Don't add black pepper to the skin side it will just burn.
  4. L​ay the salmon in the hot pan skin side down for four and a half minutes.
  5. P​ut the couscous in a bowl pour in 90ml of boiling water and cover for 4 minutes.
  6. T​urn the salmon over and lower the heat to a medium, leave fry for two and a half minutes.
  7. Fluff up the couscous with a fork, squeze in the juice of half a lemon and season to perfection.
  8. P​late up by adding the couscous to a pasta style bowls, then the sauce, sprinkle over the coriander, put the salmon on top and dive in, splash!!!

Recipe Notes

R​as el hanout is a delicious spice blend from north Africa, fiery and fragrant.

Recipe by

R​ob Harris

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