Harissa Salmon with Lemon and Herb Giant Couscous

Ending the week with my Birthday tea. I realise it was quite a few weeks ago, but haven't had time to share this with you yet, but i just had too, because it's just so good. Before you ask, and start accusing me of claiming my mums cooking, um no, I cooked my own birthday tea, as she was busy and i didn't want to wait( probably until next year). Before we continue, I would like to apologise for the salmon juices leaking onto the plate, I was in such a rush, I didn't have time to drain the salmon juices properly.

My favourite fish paired, with lemony couscous just a marriage made in heaven, obviously the lemon had something to do with( the obsession continues, i bought 10 lemons yesterday). I also love this recipe because, it's super quick and easy, just marinate the salmon before you go to work, chop the herbs up while you're waiting for the oven to heat up, then the it's only 10 mins until the salmon is ready!

I used wholewheat giant couscous, as it's healthier and gives a lovely nutty flavour, but feel free to use white giant couscous, or normal couscous would give the same effect. If you want something different, to impress someone, you could always use rose harissa, to give a delicate floral flavour. I served it with asparagus, as it was in season, and my birthday meal always has to contain asparagus, but feel free to swap it, with something else, or if you've already had your 5 a day, you can leave it out.

Ingredients

2 tbsp Harissa

1 tbsp coriander seeds, crushed

Grated zest and juice of 1 lemon

5 salmon fillets, or one large 600g fillet

1000ml chicken/ vegetable stock

500g giant couscous 

Olive oil

Handful fresh flat leaf parsley

Handful fresh mint

Handful fresh coriander

Salt and pepper

1. Mix half the lemon zest with Harissa, and crushed coriander seeds.

2. Rub the mixture over the salmon. Leave to marinate for 30 mins, or longer.

3. Preheat the oven to 170°c, gas 3.

4. Whilst the ovens heating up, roughly chop the herbs

5. Roast the salmon for  10-12mins( it's ok for both sizes of fish, just bunch the individual fillets together, mine were just removed from the fridge), or until just cooked through. 

6. Meanwhile, bring the stock to simmer, add the couscous, cook for 6-8 mins until tender. Drain.

7. Cool slightly, toss in the herbs, lemon zest and juice and oil. Season.

8. Flake over the salmon, serve with asparagus if wished. enjoy.

Whitstable

A bit of a different post from me today. A while back,  my mum decided that it would be a good idea, to to something special for her birthday, so she quickly reserved a place, at one of our favourite seafood restaurants.

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As its the oldest restaurant in the town, its very popular, and the queues for a spare table, often come out the door!

The fish is always delicious, and usually caught in the morning, before being cooked there.The menu also regularly changes depending on whats in season.If you want to view the current menu, check it out here. 

For starters my mum had Roasted scallops,sticky glazed pork belly, baby carrot puree, crackling and smoked apple sauce(excuse her hand she just couldn't wait!).

My dad, had the classic seaside starter of 1/2 dozen rocky oysters with lemon.

My sisters and i, all ordered the wheeleers mezee, Wheelers home smoked prawns with lime, chilli and garlic. Wheelers smoked and hand carved salmon with warm walnut bread, potted curried crab, slip sole goujons, crispy squid with chilli, spring onion and coriander with a sweet chilli dipping sauce.It was AMAZING. I can almost guarantee myself, ordering this again, if they didn't change their menu seasonally.

The restaurant is very small, and simply decorated with mismatched chairs, and sea related objects.

For her main, my sister ordered, Sea bass baked with a piquiu pepper purree and parma ham, chorizo and salt cod bon bons served with a roast pepper and gazpacho mayonnaise, smoked paprika crisps and textures of sweetcorn.

My mum and dad both ordered, pan fried sea trout, silky horseradish mash, sweet and sour beets, goats cheese and courgette flower tempura, tender stem broccoli, avocado and wasabi puree and breakfast radish salad.

I ordered the cod, roasted with a tomato and basil pesto crust, with a sweet pea, broad bean and goats cheese salad finished with tempura of stuffed courgette flower and drizzled with mint oil. Delicious, especially the courgette flower, and which was partly why i chose it, as i love courgette flowers, but can't do them myself, so always have to order them when i see them on the menu.

After lunch we wandered around (quite slowly as our bellies were so full). Whitstable has some very pretty independent shops, not to mention an independent old sweet shop, which unfortunately was closed this time, but when its open is usually filled with children and adults alike. 

We then headed down to the sea, and dipped our toes in the water and, admired the view and calmness of the whole area.

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