Best Marinated Salmon Steaks With Couscous Recipes

PAN ROASTED SALMON WITH COUSCOUS AND CHILI VINAIGRETTE

Steps:

• Season the salmon steaks with salt and pepper. Heat the olive oil in a saute pan or skillet over
• medium heat for 1 minute. Add the salmon steaks, and cook 3 to 4 minutes, until the flesh is nicely browned and crispy. Turn the salmon steaks over, and another 3 to 4 minutes. Add the shallots to the pan and cook together with the salmon for another minute. Add the capers, olives, lime juice, and white wine. Cover the pan, lower the heat, and cook for 3 minutes. Remove from the heat and serve immediately on a bed of Couscous with Roasted Tomato. Drizzle 1 teaspoon of Chili Vinaigrette over each salmon steak just before serving.
• Preheat oven to 200 degrees. Cut the tomatoes in half and place them, cutside down, on a baker's rack set in a roasting pan and placed in a 200 degree oven for 15 minutes. After 15 minutes, the skins can be easily plucked off the tomatoes, using your fingers, a pair of tongs, or a fork.
• Drizzle the peeled tomato halves with olive oil and return them to the 200 degree oven for another 11/2 hours, until the tomatoes are roasted to a dark red. The excess moisture will have evaporated, and the remaining tomatoes will have a delicious concentrated flavor and aroma.
• Prepare the vinaigrette by combining the vinegar, honey, jalapeno, cumin, scallions and salt and pepper in a mixing bowl. Whisk together thoroughly before slowly drizzling in the oil completely. Cook the couscous according to the package directions. Cut the roasted tomato halves into quarters, and combine with the steamed couscous. Add the basil and adjust the seasoning. Drizzle with vinaigrette. And toss to combine.
• 4 servings
• Whisk together vinegar, mustard and oil. Add chili paste and cumin. Serve on the side with roast salmon.;

MARINATED SALMON STEAKS WITH COUSCOUS

Steps:

• In a food processor, pulse cilantro, garlic, chile, ginger, paprika, and cumin until finely chopped. Add 1/4 cup oil and lemon juice and pulse to combine.
• Arrange salmon in a 9-by-13-inch baking dish. Rub both sides with cilantro mixture. Cover and refrigerate 30 minutes. Preheat oven to 375 degrees. Bake salmon, uncovered, until opaque throughout, 12 to 14 minutes.
• Meanwhile, in a small saucepan, bring 1 cup water to a boil. Stir in couscous, season with salt and pepper, and remove from heat. Cover and let stand until tender, about 5 minutes. Fluff with a fork and stir in lemon zest and 1 tablespoon oil. Serve salmon with couscous.

MARINATED SALMON STEAKS

Steps:

• Place salmon in 9 x 13 inch baking dish.
• Combine remaining ingredients and pour over salmon.
• Turn salmon so that it gets coated with the marinade.
• Cover and refrigerate for 30 minutes.
• Drain excess marinade from salmon.
• Bake in preheated 425 F oven for 10-12 minutes, or until fish flakes easily and is opaque in centre.

SALMON WITH CHERMOULA SAUCE AND COUSCOUS

Steps:

• Make the chermoula: Combine the cilantro, 1/4 cup parsley leaves, the garlic, 1 teaspoon cumin, 1 teaspoon coriander and the lemon zest and juice in a food processor. Pulse until finely chopped. While the machine is running, slowly drizzle in 1/4 cup olive oil and process until smooth. Season with salt and pepper.
• Meanwhile, heat a saucepan over medium-high heat. Add 1 tablespoon olive oil and the zucchini and cook, stirring, until crisp-tender, 1 minute. Add the harissa, 1 1/4 cups water and a big pinch of salt and bring to a boil. Stir in the couscous, then cover, remove from the heat and wait 5 minutes; fluff with a fork. Stir in the 2 tablespoons chopped parsley; season with salt.
• Season the salmon with the remaining 1 teaspoon each cumin and coriander and a few pinches each of salt and pepper. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until browned, 3 to 4 minutes per side. Divide among plates and top with the chermoula. Serve with the couscous and lemon wedges.

SALMON FILLETS OVER COUSCOUS

Steps:

• Preheat the oven to 350 degrees F.
• Add a drizzle of olive oil to glass pan and place the salmon. Squeeze the juice of 1 lime over the top of the salmon and sprinkle with the House Seasoning. Top with pads of butter. Wrap in the foil and bake for 25 to 30 minutes. Serve on a bed of couscous.
• House Seasoning: Combine all ingredients in a bowl.
• Couscous: Combine water or chicken stock, salt and butter in a saucepan, over medium heat and bring to a boil. Stir in couscous. Add diced tomatoes, crumbled feta, and green onions. Remove from heat, cover and let stand for 5 minutes.
• Uncover, fluff with a fork, and serve hot or cold.