Monday
TRAY BAKED MOROCCAN SALMON AND RICE
PREP TIME 15 minutes
COOK TIME 40 minutes
SERVES 4
INGREDIENTS
• 2 Cooks&Co Green Frenkchillies • 1 large courgette • 250g basmati rice• 2 Cooks&Co roasted red peppers,finely sliced • 1 preserved lemon, skin and pith finely chopped • 12-14 pitted green olives, halved • ½ tsp ground turmeric • ½ tsp ground cinnamon • 1 tsp ground cumin • 500ml hot vegetable stock • 3 tsp harissa paste (or less if it's very spicy) • tbsp natural yoghurt • 4 salmon fillets, skin on • olive oil for drizzling • small handful pistachio nuts, roughly chopped• ½ lemon • salt and black pepper
METHOD
Preheat the oven to 200°C/180°C Fan/Gas Mark6. Roughly chop two Green Frenk chillies and put in a large roasting tray (approx 25 x 35cm). Cut Meanwhile, combine and mix the harissa, yoghurt and a pinch of salt and use this to coat the salmon. Remove from the oven and carefully take off the foil. Sit the salmon on top, spreading the excess yoghurt on top of the fillets. Season with salt and black pepper and drizzle with a little olive oil. Return to the oven for another 20 minutes. Lift the salmon onto serving plates. Run a fork through the rice to separate the grains and serve scattered with pistachio nuts, a squeeze of lemon juice and extra chillies, if you like.
