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Air-Fried Harissa Salmon with Moroccan Medley Couscous & Chickpea Salad & Minted Cucumber

Air frying is a great way to cook salmon – it’s quick, easy and the salmon comes out golden on the outside and soft and moist on the inside. Add a bit of North African spice and a simple salad with our flavoursome Moroccan Medley Couscous and you’re in for a treat. The minted cucumber is the perfect light and refreshing side. Great for a weeknight dinner or summery weekend dining.

Method

In a large shallow dish mix together the rose harissa, honey and half of the lemon zest and juice. Add the salmon fillets and toss to coat well. Season with salt. Leave to marinate for 10-20 minutes.

Prepare the couscous according to the packet instructions and allow to cool a little. Fluff with a fork and stir through the chickpeas, the remaining lemon zest and a squeeze of the juice. Toss through the parsley and mint. 

Place the cucumber in a bowl, and toss with the oil, vinegar, sugar and seasoning. Toss through the onion and mint leaves.

Air fry the salmon fillets at 180C for 8-10 minutes or until cooked and the fish flakes easily (alternatively bake in the oven at 180C fan for 10-12 minutes). 

Serve the salmon on a bed of the couscous with the minted cucumber and yoghurt (if using) on the side.

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Ingredients

  • 2 tbsp rose harissa
  • 2 tsp honey
  • zest and juice of 1 lemon
  • 4 salmon fillets
  • 1 packet of Ainsley Moroccan Medley Couscous
  • 1 x 400g tin of chickpeas, rinsed and drained
  • 1 tbsp chopped parsley
  • 4-5 mint leaves, shredded
  • For the Minted Cucumber
  • 1 cucumber, peeled, halved lengthways, deseeded and sliced
  • 2 tbsp light olive oil
  • 1 tbsp white wine vinegar
  • ½ tsp sugar
  • ½ small red onion, thinly sliced
  • handful of mint leaves, shredded
  • sea salt & freshly ground black pepper
  • natural/Greek Yoghurt, to serve (optional)