Harissa-Glazed Salmon with Fruity Couscous

Serves: 
8

A fruit filled couscous makes a delicious bed for glazed, grilled salmon. Full of authentic flavor, this fragrant presentation of salmon will delight the palate.

Ingredients

Couscous:
1⁄2 cup dried cherries, soaked in 1⁄4 cup sherry
8 cups Israeli couscous, cooked
5 tbsp. olive oil
1 Vidalia onion, finely chopped
2 tsp. garlic, minced
1⁄4 cup dried papaya, finely chopped
8 dried apricots, finely chopped
1 preserved lemon, finely chopped
1 red bell pepper
1 red onion, finely chopped
Salt and pepper, to taste
1⁄3 cup pine nuts, toasted
1⁄2 cup fresh parsley, chopped

8, 6-oz. filets of salmon

Harissa Glaze:

1⁄2 tbsp. harissa
1⁄2 tbsp. balsamic vinegar
1⁄2 tbsp. olive oil
1⁄4 tsp. paprika
Pinch of cayenne

Steps

1. Remove cherries from sherry and reserve. Heat 2 tbsp. olive oil and sauté Vidalia onion and garlic. Add to couscous with fruit, red pepper, and red onion.

2. Whisk remaining oil with sherry, season with salt and pepper, and add to couscous mixture. Add pine nuts and parsley just before serving.

3. Brush salmon with glaze. Sear or grill on both sides until done and serve with couscous.

More From FoodService Director

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources