Salmon with Couscous

Ingredients

• 2 kg salmon (deboned and gutted, with skin)
• Salt
• Pepper (freshly ground)
• olive oil (for parchment paper)
• 1 untreated lemon
• 1 untreated orange
• 1 tbsp cloves
• 4 thyme sprigs
• 6 dill tips
• 2 Garlic cloves

Instructions

1. 1.

   Preheat the oven to 170°C (338°F) with upper and lower heat.

2. 2.

   Wash the salmon, pat dry, remove the large dorsal fins. Season both outside and inside with salt and pepper. Place on a large piece of greased parchment paper. Halve the lemon and orange and pierce them with cloves. Stuff the salmon inside with herbs and the garlic with skin on top, place the spiced citrus next to the salmon. Wrap tightly in the parchment, tie securely, and put on a baking tray. Bake in the preheated oven for about 1 hour (cooking time may vary with fish size).

3. 3.

   Bring the broth to a boil in a pot for the couscous. Stir in the couscous, remove from heat, cover and let stand 5-10 minutes. Fluff with a fork. Rinse the herbs, shake dry and finely chop. Wash the lemon hot, dry, grate the zest and squeeze juice. Fold the herbs and lemon zest into the couscous and season with 1 tbsp lemon juice and salt.

4. 4.

   Remove the fish from the oven, unwrap, peel off the skin and serve whole in the belly cavity with couscous if desired. Garnish with lemon and orange zest and dill tips.