Moroccan Fish Salad via New Mexico

Posted on: March 16th, 2009 by admin 2 Comments

Thanks to the darling TH for this recipe, thought we’d post it right away for all to enjoy.

Moroccan Fish salad

  • 1 large piece salmon
  • 1 lemon sliced
  • 1 c couscous
  • 2 tsp ground cumin
  • 3 spring onions
  • 1 red pepper
  • a few tbsp olive oil
  • salt
  • pepper
  • watercress or rocket
  • handful of fresh mint
  • handful of fresh coriander
  • handful of almonds

Steam a nice piece of salmon on a bed of sliced lemon for 10 minutes. The lemon helps stop it sticking to the steamer (easier to clean up) and infuses flavor. (You can also steam in a pan or the oven if you don’t have a steamer by making a sealed ‘package’ out of tinfoil with the lemon and salmon in it, put the package in the pan or oven and cook moderately for 10 minutes- the liquid from the lemon will steam the fish).

Make couscous by adding to 2 cups of boiling water, a dash of olive oil, salt, simmer and stir for a couple of minutes, clap the lid on the pot and leave to swell.

Toast cumin in a pan till aromatic.

Chop spring onions, some red pepper, and a big bunch of fresh cress ( or rocket), some coriander, fresh mint, a handful of almonds. Chuck in a big bowl. Fluff the couscous with a fork, and add to bowl, break the fish into chunks, add to bowl. Add a good couple of lugs of olive oil. Juice of a lemon. Salt and pepper and the cumin. Give the whole thing a good toss. Serve immediately. Great for Sunday lunch. This should serve 2 comfortably.

Couscous is a brilliant side for so many dishes (originally North African, semolina wheat coated in wheat flour). It is really cheap, satisfying and incredibly tasty with different herbs and spices added, hot or cold, one box will go a long way.


PS we made it tonight TH and it was deeelicious!

Thanks Timmy!

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2 Responses

  1. Tim says:

    Good. I’m all about Moroccan food at the moment. Love that spicy sour taste of Harissa and lemon. Mouthwatering. Can’t wait to try your naan styled bread!

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