Best Salmon Couscous And Watercress Wrap With Creamy Herb Dressing Recipes

Salmon in a Couscous Crust image

Provided by Tyler Florence

Time 50m

Yield 2 servings

Number Of Ingredients 11

1/2 bunch fresh flat-leaf parsley, chopped
1/4 cup golden raisins, coarsely chopped
3 tablespoons coarsely chopped green olives
2 tablespoons capers, chopped
3 tablespoons pine nuts, toasted and coarsely chopped
1/4 cup extra-virgin olive oil, plus extra for drizzling
1 lemon, juiced
Salt and freshly ground black pepper
1 1/2 cups couscous (see note)
2 (6-ounce) salmon fillets skinned
2 cups water

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).

Salmon Wraps image

Provided by Food Network

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 19

3 tablespoons vegetable oil
1/2 teaspoon brown mustard seeds
1 small onion, finely chopped
2 teaspoons finely chopped fresh ginger
2 large cloves garlic, finely chopped
8 curry leaves*
1 1/2 teaspoons ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon red chile powder
3/4 teaspoon garam masala
2 small tomatoes, chopped
4 tablespoons freshly grated fresh coconut
1 cup water
1 teaspoon fresh lemon juice
2 tablespoon chopped salted, roasted peanuts
Kosher salt and freshly ground black pepper
10 1/2 ounces salmon fillet, skin removed, flesh cut into 1-inch cubes
4 wheat tortillas
Handful lettuce, shredded

Steps:

Heat the oil in a pan over a medium heat. When the oil is hot, add the mustard seeds. Be careful as the mustard seeds will start to pop and splatter the oil.
Cover the pan with a lid and fry the mustard seeds for 20 to 30 seconds, or until they have stopped popping.
Add the onion, and fry for 3 to 4 minutes, or until golden brown. Add the ginger, garlic, and curry leaves, and fry for another 3 to 4 minutes, or until the garlic is golden brown.
Add the coriander, turmeric, chile powder, and garam masala, and stir until the mixture is well combined. Add the chopped tomatoes, grated coconut and the water. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pan with a lid and simmer for 10 to 12 minutes, or until the ingredients have cooked through and the sauce has thickened.
Add the lemon juice, and chopped peanuts, and season well with salt, and freshly ground black pepper to taste. Add the salmon pieces, and continue to cook for 3 to 4 minutes, adding water as necessary to prevent the sauce from drying out, until the salmon is cooked through.
To serve, place one of the tortillas onto each serving plate. Arrange a thin line of the shredded lettuce down the center of each tortilla. Spoon over a portion of the salmon mixture and roll each tortilla up tightly into a sausage shape. Cut each wrap in half, and serve.