Salmon Fillets Over Couscous Recipes

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.

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.

Steps:

• Preheat oven to 450 degrees. In a 9-by-13-inch baking pan, mix together carrots, couscous, almonds, raisins, mint, oil, 1 1/4 cups water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
• Place salmon fillets on top of couscous mixture; season generously with salt and pepper. Cover pan with foil; bake until fish is opaque throughout, 30 to 35 minutes.
• Transfer fish to plates. Fluff couscous with a fork; serve with fish and lemon wedges.

Steps:

• Place broccoli and carrot in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender., In a large skillet coated with cooking spray, saute mushrooms and garlic for 2 minutes. Add broccoli and carrot; saute 2 minutes longer. Stir in the salmon, couscous and soy sauce; heat through.

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).

Steps:

• Heat 2 tablespoons of the EVOO in a skillet with a lid over medium to medium-high heat. Add the onions and cook for 3 to 4 minutes. Add the red pepper flakes, wilt in the kale, and season with salt, pepper, and nutmeg. Pour in 1 cup of the stock, cover, and simmer for 10 to 12 minutes. Then uncover, add the radishes, and sprinkle with the juice of 1/2 lemon.
• While the kale cooks, heat the remaining tablespoon of EVOO in a skillet over medium-high heat. Season the salmon with Old Bay. Cook for 2 to 3 minutes on each side for pink centers and 2 minutes longer on each side for opaque fish. Douse the fish with the juice of the remaining 1/2 lemon.
• While the salmon cooks, bring the remaining 1 1/4 cups of stock and the butter to a boil in a rice or sauce pot with a lid. Once it is boiling, stir in the couscous and dill. Turn off the heat, cover, and let stand for 5 minutes. Fluff with a fork.
• Serve the salmon on a bed of spicy kale and couscous. Garnish the dill couscous with the chopped cucumber.

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.

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.