Salmon Fillet and Spicy Moroccan Couscous

Cook the couscous first following instructions on the package.
On a skillet, add olive oil and when hot, toss 1 garlic clove. Sauté for 2 minutes.
Add the sweet peppers and raisins. Sauté for another minute or so. Lastly, add the green chili slices and let it cook for 1 minute.

Fluff the cooked couscous and toss the sautéed peppers and raisins. Mix it together, drizzle olive oil to make it easier to mix. Let it rest while you cook the fish.

Season the Salmon fillets with sea salt and pepper.
Sprinkle sesame seeds on top, press it down with your hands to make it stay like a crust.

Toss a handful of pine nuts on a skillet on medium heat. Let it toast until brown. Stir constantly. Reserve.

On another skillet, add olive oil and when hot, toss 1 garlic clove.
Add the fish fillets, sesame seed crust down, and sear it for 2-3 minutes on each side.
Add a handful of chopped parsley right before serving.

Arrange couscous on the plate, add the fish fillets on top.
Sprinkle toasted pine nuts and serve.


2 Salmon fillets Panamei
2 garlic cloves, minced
3 small sweet peppers, sliced
1 green chili, sliced
2 Tbsp raisins
Fresh parsley leaves, chopped
1 cup couscous
Handful of pine nuts, toasted
Sesame seeds
Olive oil

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