Grilled Salmon Fillets with Citrus Couscous

Ingredients

• 200 g Instant-Couscous
• 250 ml chicken broth
• 1 piece thinly peeled organic lemon zest (about 5 cm long)
• Lemon grass
• Ras el-Hanout (Moroccan spice blend)
• Fleur de sel
• 1 Lime
• 1 orange
• pepper (ground)
• 2 tbsp olive oil
• 1 tbsp lemon olive oil
• 1 sprig mint
• 600 g Salmon fillet (with skin)
• 1 tbsp Olive Oil

Instructions

1. 1.

   For the couscous, bring the broth with lemon zest and pressed lemon grass to a boil and remove from heat. Remove the zest and lemon grass and let the broth cool slightly. Pour over the couscous. Cover and let stand for about 20 minutes. Season with Ras el-Hanout and Fleur de sel.

2. 2.

   Peel the citrus fruits generously so that the white pith is removed as well. Cut the fruit segments between the membranes, catching the juice. Squeeze out the remaining pulp. Whisk together about 3 tbsp of collected citrus juice, Fleur de sel, pepper, and both oils, then pour over the couscous. Tear mint leaves and finely chop them. Trim the citrus segments slightly smaller if desired. Fold the citrus segments and mint into the couscous, seasoning with Fleur de sel, pepper, and remaining citrus juice.

3. 3.

   Wash salmon, pat dry, and cut into portions (fillets). Score the skin lightly several times. Heat a grill pan, brush with oil, and grill the salmon on the skin side for about 5 minutes. Flip, remove from heat, and let rest for about 3 minutes. Remove the skin, season salmon with Fleur de sel and pepper.

4. 4.

   Shape couscous into flat “tarts” using metal rings on serving plates. Arrange salmon on top of the couscous tarts.