Best High Calcium Salmon Couscous Recipes

BAKED SALMON WITH COUSCOUS PILAF

Steps:

• Preheat oven to 450 degrees F.
• Slice the carrots lengthwise and then in 1/8 inch diagonal sections.
• In a 9x13 inch baking pan, mix together the carrots, couscous, almonds, raisins, mint, oil, salt and pepper and 1 1/4 cups of water.
• Place the salmon fillets on top of this mixture and season generously with more salt and pepper.
• Cover the pan with a piece of aluminum foil.
• Bake for 30-35 minutes, or until fish is opaque.
• Transfer fish to plates.
• Fluff couscous with a fork and place next to salmon on plates.
• Serve with lemon wedges.

SALMON AND COUSCOUS BAKE

Steps:

• Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray. Cut fish into 4 serving pieces.
• Stir couscous, seasoning packet from couscous mix, water, oil, lemon juice, 1/2 teaspoon dill weed, the zucchini and summer squash in baking dish. Place fish on couscous mixture. Sprinkle fish with 1/4 teaspoon dill weed.
• Cover and bake 20 to 25 minutes or until liquid is absorbed and fish flakes easily with fork. Sprinkle with pine nuts.

SALMON IN A COUSCOUS CRUST

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, stir together the parsley, raisins, olives, capers, pine nuts, olive oil, and lemon juice and season with salt and pepper; stir in the couscous to moisten completely and season generously with salt and pepper.
• Put the salmon in a single layer in a smallish buttered gratin dish or baking dish (bottom measured 10 by 7 1/4 inches; 2.8 liter); the fillets should not touch one another. Sprinkle with salt and pepper and drizzle with a little olive oil. Now spoon the couscous mixture over the top of the fish so that it completely covers them and fills in the whole dish at the same time. Pour over the water. Drizzle with olive oil. Put the dish in the oven and bake 25 minutes. Use a large spoon to spoon out the salmon and the couscous.
• Note: 1 cup couscous plus 1 1/3 cups water is a better quantity to serve 2 if you have a smaller gratin dish or baking dish (remaining quantities are the same).

PAN SEARED SALMON AND COUSCOUS

Steps:

• Preheat the over to 200 degrees. .
• Season salmon fillets with salt and pepper.
• Preheat 2 tablespoons olive oil to smoking over medium high heat in a nonstick 12 inch skillet.
• Place the fillets in the skillet (flesh side down if skin is on) for five minutes. Don't move them around. Wait to form a nice caramelized crust.
• Place seared fillets (flesh side "up" if skin is on) in a baking dish and put on the middle rack of your 200 degree oven for about 15 minutes. This will be long enough for the salmon to cook all the way through.
• Carefully wipe out the skillet with paper towels and put back on medium high heat. Add 1 tablespoon olive oil and heat until it shimmers.
• Add the couscous to the skillet and stir over the heat until the grains are toasted and light brown. (This is a little tricky. This can go from "raw" to "burnt" in about 2 minutes once the first grains turn tan).
• When the grains are toasted, add the shallots, lemon zest and minced garlic; stir and cook until fragrant ( 30 secs to 90 secs).
• Add the water to the skillet (slowly to avoid splattering) and let the mixture come to a boil. Cover the skillet and let cook for about 12 minutes (long enough for the couscous to absorb all the liquid).
• Once the salmon is in the oven and the skillet full of cous cous is simmering, make a lemon scented chive flavor "drizzling oil" by whisking together 2 tablespoons olive oil, the lemon juice and the minced chives. (This sauce makes the dish.).
• When salmon is cooked through and couscous has absorbed all the liquid, add the frozen peas to the cous cous and remove from heat. The peas will defrost in a couple of minutes (golden raisins work well, too).
• Serve the salmon fillets on beds of couscous and pour a bit of the drizzling lemon-oil over each serving. Salt and pepper to taste.

HIGH-CALCIUM SALMON COUSCOUS

Steps:

• Combine the sesame oil and chopped onion in a large saucepan.
• Place over medium heat and cook, stirring frequently, until the onion starts to brown.
• Add the canned milk and chicken stock to the saucepan and bring to a boil.
• Remove the pan from the heat and stir in the coconut extract and couscous.
• Cover tightly, and allow to stand for at least 7 minutes.
• Spoon the couscous into a large bowl.
• Add the salmon, chopped scallions and ginger, and toss thoroughly.