Moroccan Salmon Bisque

Prep everything first: chop the aromatics, measure the honey and apricot elements, and pat the salmon dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the salmon. Roast in the hot oven, turning halfway, until golden at the edges and tender.

Stir in the couscous and the rest of the honey and apricot flavours, letting them cook out for a minute until fragrant.

Add the red onion along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped parsley and serve while hot.