with Eggplant Purée and Couscous 

Stella and Jazzey's Herbed Salmon

Prep time: 1 hour 20 mins
Cook time: 1 hour 30 mins
Serves: 4


Vegetable oil, for deep frying

4 x 150g salmon fillets, skin removed and reserved

Pomegranate seeds and flat leaf parsley, to garnish


2 red capsicums, halved, deseeded

2 long red chillies, halved, deseeded

1 tsp cumin seeds, roasted

1 tsp coriander seeds, roasted

2 garlic cloves, crushed

½ tsp salt

2 tbs olive oil

Eggplant Purée

2 medium eggplant, halved lengthways

1 tbs olive oil 

1 garlic clove, crushed

1 tbs tahini 

1 tbs plain yoghurt 

1 tbs lemon juice

Salmon Marinade

1 tbs olive oil

Finely grated zest of 1 lemon

½ bunch finely chopped flat leaf parsley

1 clove garlic, crushed

Couscous Salad

250g heirloom cherry tomatoes

1 small zucchini, coarsely chopped

1 tbs olive oil

200ml vegetable stock

200g couscous

1 cup flat leaf parsley

Finely grated zest and juice of ½ lemon

2 tbs harissa

3 tbs pine nuts, toasted


1. Preheat oven to 200C. Line an oven tray with baking paper.

2. To make harissa, place capsicums and chillies, cut side down, on prepared tray. Roast for 25-30 minutes or until skin is charred and blistered. Place in a bowl and cover with plastic wrap. Set aside for 10 minutes, then peel. Meanwhile, place cumin and coriander seeds in a mortar and pestle and crush to form a fine powder.

3. Place capsicum, chilli, ground seeds, garlic, salt and olive oil in a food processor and process to form a coarse puree.

4. To make eggplant puree, place eggplant on an oven tray, cut-side up. Brush all over with oil. Season.

5. Roast for about 30 minutes or until charred and tender. 

6. Set aside to cool slightly, then scoop out flesh into a food processor. Add remaining ingredients and process until smooth. Season well. 

7. To make salmon marinade, stir all ingredients in a bowl to combine. Transfer to an oven dish. Add salmon and massage to combine. Refrigerate, covered, until required. 

8. To make couscous salad, place tomatoes and zucchini on an oven tray. Drizzle with oil and season well. Roast for 30 minutes or until tomatoes are blistered and slightly collapsed and zucchini is tender. Drain away any liquid and set aside to cool.

9. Bring stock to a boil. Remove from heat. Stir in couscous. Stand, covered, for 5 minutes. Fluff and separate grains with a fork. Transfer to a large bowl. Stir through parsley, zest, juice, harissa and nuts. Stir in roasted vegetables. 

10. Place salmon in the oven. 

11. Roast for about 20 minutes or until just cooked. 

12. Deep fry salmon skin until golden and crisp. Drain on absorbent paper. Season. 

13. Serve salmon and couscous with eggplant puree and harissa. Garnish with crispy fish skin, parsley and pomegranate seeds. 


The eggplant purée also makes a great sauce for grilled steak or chicken, or as a dip served cold.