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Cinnamon Rubbed Salmon with Couscous & Harissa Yogurt

A superhealthy fish supper that's on the table in under half an hour

By bbcgoodfood · From Open Recipes · 10 ingredients
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Why it works: Harissa and yogurt work together. They rank in the top 5% of all ingredient pairs, and 49 recipes mention both. Both carry linalool, which smells floral, citrus. The science ↓

The recipe

Serves 2
Prep15 min
Cook10 min

Ingredients

Contains: milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Harissa + yogurttop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together49 recipes

    Shared aroma: linalool (floral, citrus).

  2. Honey + yogurttop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together659 recipes

    Shared aroma: ethyl octanoate (fruity).

  3. Olive + yogurttop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,633 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  4. Coriander + harissatop 3% of all pairs
    Aroma overlapstrong
    Mentioned together105 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  5. Coriander + cinnamontop 3% of all pairs
    Aroma overlapstrong
    Mentioned together1,635 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the coriander

How well each one fits the dish's main ingredients (cinnamon, honey, olive, salmon, harissa, yogurt):

  1. Corianderthe original
  2. Gingerabout as good a flavor fit
  3. Cuminabout as good a flavor fit

Fit is the average pairing score against cinnamon, honey, olive, salmon, harissa, yogurt. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).