Middle Eastern Salmon Bowl with Couscous and Tahini Dressing

Quick pickled onion

• 1 small Red onion
• 1 large Lemon
• ½ tsp Fine sea salt

Spiced salmon and couscous

• 2 tbsp Extra virgin olive oil
• 1 tsp Ground cumin
• 1 tsp Sweet paprika
• 1 clove Garlic
• 300 g Salmon fillet, skin on or skin removed
• 140 g Couscous
• 180 ml Water, just boiled

Salad and tahini dressing

• ½ large Cucumber
• 2 medium Tomato
• 3 tbsp Tahini
• 1 tbsp Extra virgin olive oil
• 2 tbsp Water, cold
• 10 g Fresh parsley
• ¼ tsp Black pepper

1. Heat the oven to 220°C (430°F). Thinly slice the red onion and put it in a bowl with the juice of half the lemon and the fine sea salt. Scrunch with your hands for 30 seconds, then set aside to lightly pickle while you cook.
2. Line a baking tray with baking paper if you like. Mix 2 tbsp extra virgin olive oil with the ground cumin, sweet paprika and finely grated garlic, then rub over the salmon. Roast for 10 to 12 minutes, until the salmon is just cooked through and flakes easily.
3. Put the couscous in a saucepan with a pinch of black pepper and a small pinch of fine sea salt. Pour over the just-boiled water, cover with a lid, and leave off the heat for 5 minutes. Fluff with a fork and cover again to keep warm.
4. Dice the cucumber and tomatoes and add them to a bowl. Finely chop the fresh parsley and stir most of it through the salad, reserving a little to finish. Taste the pickled onion and add a little more lemon juice if you want it sharper.
5. In a small bowl, whisk the tahini with the remaining lemon juice, 1 tbsp extra virgin olive oil and the cold water until smooth and pourable. Add a pinch of fine sea salt and a little black pepper, then adjust with a splash more water if needed. The dressing should be nutty and tangy, not thick.
6. Divide the couscous between two bowls and top with the salad and pickled onion. Add the roasted salmon, spoon over the tahini dressing, and finish with the reserved parsley. Serve straight away while the salmon is warm.

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