SALMON WITH COUSCOUS AND PEAS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the salmon with salt and pepper. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon skin-side down and cook until almost cooked through and the skin is dark golden and crisp, about 8 minutes. Flip the salmon and remove the skillet from the heat; let sit until just cooked through, about 5 minutes.
- Meanwhile, heat the remaining 1 teaspoon olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the peas, chicken broth, olives, raisins, pepitas, hot sauce, 1/2 teaspoon salt and a few grinds of pepper. Increase the heat to high and bring to a boil, then stir in the couscous. Remove from the heat, cover and let sit 5 minutes.
- Fluff the couscous with a fork. Serve the salmon with the couscous and lime wedges.
Nutrition Facts : Calories 370, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 66 milligrams, Sodium 631 milligrams, Carbohydrate 32 grams, Fiber 3 grams, Protein 35 grams, Sugar 8 grams
SALMON AND COUSCOUS SALAD WITH CUCUMBER-FETA DRESSING
The dressing in this 30-minute recipe is inspired by green goddess dressing and mast-o khiar, a Persian side dish of cucumbers and yogurt. Here, thick yogurt is combined with fresh herbs, tangy feta and crunchy Persian cucumbers. If you have trouble finding Persian cucumbers, they can be swapped for similarly sweet-skinned English cucumbers or peeled regular cucumbers. Flaking the salmon into the salad evenly distributes it and is a nice alternative to serving a fillet for dinner. Leftover salad can be enjoyed cold for lunch the next day, freshened up with a squeeze of lime juice and more fresh herbs.
Provided by Yasmin Fahr
Categories brunch, dinner, lunch, salads and dressings, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 400 degrees. In the center of a sheet pan, place salmon skin-side down. Pat the salmon dry, then coat with 2 tablespoons olive oil. Season with salt, pepper, 1/2 teaspoon cumin and 1/2 teaspoon turmeric. Coat 1 of the lime halves in some of the olive oil in the pan, then place cut-side up in the corner.
- Roast the salmon on the center rack until opaque on the outside and light pink in the center, about 18 minutes. Remove from the oven and let cool slightly.
- While the salmon roasts, make the couscous: In a lidded pot over medium-high heat, toast the couscous, uncovered, stirring until fragrant, about 3 to 4 minutes. Add 3 cups water, season with salt, cover and bring to a boil. Reduce heat to maintain an active simmer, then cook until the couscous is tender and most of the liquid has been absorbed, 8 to 10 minutes. Drain the couscous in a colander, then drizzle with olive oil, tossing to coat. Stir in the arugula, letting it wilt. Leave in the sink to cool slightly while you make the dressing.
- Prepare the dressing: In a serving bowl, combine the yogurt with 1/4 cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the remaining 1/2 teaspoon cumin, plus 1/4 cup feta, most of the herbs (reserving some for garnish) and the cucumber. Stir to combine, then season to taste with salt. Set aside.
- Add the cooked couscous and arugula to the yogurt mixture, tossing to combine. Remove the salmon from the skin, then flake with a fork. Add half the salmon to the couscous, mixing it together. Place the remaining salmon on top, squeeze the roasted lime half over the dish, then garnish with the scallions, remaining feta, parsley and mint. Quarter the remaining lime half and serve it on the side.
BAKED SALMON WITH COUSCOUS PILAF
Make and share this Baked Salmon With Couscous Pilaf recipe from Food.com.
Provided by Geema
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 357.5, Fat 10.6, SaturatedFat 1.1, Sodium 60, Carbohydrate 58.4, Fiber 7, Sugar 14.8, Protein 9.8
HARISSA SALMON PILAF
Rustle up this spiced salmon and rice dish, flecked with pomegranate seeds, pistachios and raisins, in just 25 minutes. It's vibrant and full of flavour
Provided by Esther Clark
Categories Dinner, Main course
Time 25m
Number Of Ingredients 12
Steps:
- Heat the oil in a large frying pan or shallow casserole pot and add the sliced onion. Fry over a medium heat for 10-12 mins or until the onion becomes golden and sticky. Stir in the coriander, turmeric and harissa paste and fry for 1 min.
- Cook the rice in the microwave following pack instructions. Add the rice to the pan and stir everything together, cooking for 5 mins. Stir large flakes of the salmon through the rice (discard any skin) and finish topped with the pistachios, pomegranate seeds, raisins and shredded parsley. Serve with lemon wedges to squeeze over, if you like.
Nutrition Facts : Calories 585 calories, Fat 31 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 0.5 milligram of sodium
SALMON AND COUSCOUS
Make and share this Salmon and Couscous recipe from Food.com.
Provided by ellie_
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to broil. Place foil on cookie sheet and set aside.
- Bring 1 3/4 cups water to a boil in a pot; add 1/4 teaspoon of the salt and the couscous. Cover and cook 8 minutes, stirring occasionally. Set aside.
- Meanwhile, in a cup of small bowl combine crumbs and 1 tablespoon dill; set aside.
- Sprinkle salmon with remaining 1/4 teaspoon salt and the pepper and place on cookie sheet. Place directly under broiler and cook for 5 minutes. Remove from oven and lower rack (6 inches from heat source).
- Brush salmon with mustard and sprinkle with the crumb mixture, pressing to adhere. Spray with Pam. Return to oven and cook another 2 minutes.
- Stir remaining dill, spinach and chicken broth into the couscous and let sit for 5 minutes before serving with the salmon.
Nutrition Facts : Calories 591.2, Fat 14.8, SaturatedFat 2.7, Cholesterol 146.3, Sodium 799.7, Carbohydrate 37.3, Fiber 3, Sugar 0.4, Protein 72.3
SPICE & HONEY SALMON WITH COUSCOUS
The fish doesn't need to marinate for long to take on all the Moroccan flavours in this dish
Provided by Good Food team
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Zest and juice 1 lemon, then mix the zest and ½ the juice with the spice, garlic, ½ the spring onions and 2 tsp oil. Season well. Put the salmon into a shallow dish, spoon over the marinade, then leave for 10 mins to let the flavours mingle.
- Meanwhile, put the couscous in a large bowl. Tip in the remaining lemon juice and oil, spring onions and 150ml boiling water, then cover and leave to stand.
- Lift the salmon onto a foil-lined baking tray, spoon over any leftover marinade, then roast for 15 mins. With 5 mins to go, pull out the baking tray and spoon 1 tsp clear honey over each fillet.
- Add the mint to the couscous and fluff it up with a fork. Serve the salmon with the couscous, spoon over the juices from the baking tray and add lemon wedges.
Nutrition Facts : Calories 506 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.21 milligram of sodium
EASY COUSCOUS PILAF
Carrot, celery, and onion infuse this couscous with loads of flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 7
Steps:
- In a small saucepan, heat olive oil over medium heat. Add carrot, celery stalk, and onion, all finely chopped; season with coarse salt and ground pepper. Cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Add water; bring to a boil.
- Stir in couscous into vegetable mixture in pan. Remove from heat; cover, and let steam 5 minutes. Fluff with a fork. Season with salt and pepper.
Nutrition Facts : Calories 227 g, Fat 3 g, Fiber 2 g, Protein 6 g
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