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 BAKE
Looking for a hearty dinner? Then check out this baked pasta and salmon casserole that's ready in 40 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 330, Carbohydrate 33 g, Cholesterol 75 mg, Fiber 3 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 75 mg
SALMON AND COUSCOUS PIE
Make and share this Salmon and Couscous Pie recipe from Food.com.
Provided by Sackville
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Boil two of the eggs for ten minutes, then cool, drain and peel.
- Wilt the spinach in a bit of boiling water.
- Let cool, then press as much water as you can out of the spinach.
- Place the couscous in a bowl.
- Squeeze juice from half of the lemon into the bowl, add 300ml boiling water and give it a good stir.
- Cover and leave for up to 10 minutes, then use a fork to loosen the grains.
- Cut the salmon into large chunks and squeeze the juice from the other half of lemon on top.
- Season generously with pepper and 1 tbsp of the dill.
- Roughly chop the eggs into big pieces.
- Season with salt and pepper.
- Oil a flat baking sheet and lay out one of the pieces of puff pastry.
- Whisk the remaining egg and then brush a 1 inch border around the pastry.
- Cover with half the spinach.
- Stir half the yoghurt and 1 tbsp of the dill into the couscous and spoon half of that mixture over the spinach.
- Top with the fish and egg.
- Add the rest of the couscous and then the last of the spinach.
- Lay the second sheet of pastry over the filling.
- You may need to dust your worktop with flour first and just roll it a little bit, to make it slightly bigger than the bottom piece.
- Crimp the edges together with a fork, then paint the surface with beaten egg and roll the border towards the centre.
- Make a few steam holes with a fork or knife and put into a moderate oven (350 F or 180C).
- Cook for 20-30 minutes until the pastry is puffed, golden and cooked through.
- Serve in thick slices with a sauce made of the remaining dill and yogurt.
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).
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.
SALMON AND COUSCOUS
Make and share this Salmon and Couscous recipe from Food.com.
Provided by tigerduck
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Put your couscous in a bowl, then pour over just enough water to cover it.
- Set aside for 3 minutes to allow the couscous to soak up the water.
- Slice the salmon widthways into finger-size or twofinger-size strips (I've made 3 out of each fillet), drizzle with olive oil, and season with salt and pepper.
- Heat a non-stick frying pan and add the courgettes, asparagus tips and chilli. The vegetables will need 2-5 minutes, depending on their size and on your taste.
- Heat another non-stick frying pan and add the salmon strips (non-skin side first). They will need one minute on each side.
- Mix the tomatoes, lemon juice, 4 tablespoons of the olive oil and the coriander into the couscous and season to taste.
- Add the couscous to the veggies in the pan and mix.
- Put the salmon strips on top of the couscous, place a lid on and put back on a high heat for a minute.
- Serve:.
- Slide everything on to plates and spoon over some sour cream.
Nutrition Facts : Calories 784.8, Fat 11.1, SaturatedFat 3, Cholesterol 107.4, Sodium 193.3, Carbohydrate 110.9, Fiber 12.8, Sugar 11.9, Protein 61
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
HERBY SALMON & COUSCOUS PARCELS
Whip up a weekday meal in less than 30 minutes - this recipe is easily doubled too
Provided by CJ Jackson
Categories Dinner, Main course, Supper
Time 25m
Yield Easily doubled
Number Of Ingredients 7
Steps:
- Put the couscous into a bowl and stir in the stock and oil. Cover with cling film and leave to stand 10 mins, then uncover and fluff up with a fork. Keeping back some herbs, add the rest of the ingredients, except the salmon. Season to taste.
- Heat oven to 200C/fan 180C/gas 6. Cut two large sheets of non-stick baking paper, then divide the couscous between them. Sit each fillet on the couscous, top with the remaining herbs and season. Fold the paper over, then twist the edges to seal - like a Cornish pasty. Pop the parcels onto a baking sheet and bake for 15 mins or until the fish feels firm through the paper. Serve in the bag.
Nutrition Facts : Calories 504 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 2.71 milligram of sodium
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