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
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
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
HARISSA ROAST SALMON WITH LEMON CHICKPEA COUSCOUS
Roast whole sides of salmon with Middle Eastern spices and serve with tangy citrus and currant couscous - perfect for feeding a crowd
Provided by Good Food team
Categories Dinner, Fish Course, Main course
Time 1h20m
Number Of Ingredients 20
Steps:
- Heat the oil in a large non-stick frying pan, add the onions, fennel, garlic and cumin seeds and fry, stirring frequently, for about 15 mins until the vegetables are soft and golden. Stir in the lemon zest and season. Leave to cool.
- Stir the harissa with the agave or honey. Place a salmon fillet, skinned-side down, on a large sheet of baking parchment and spread with half the harissa mixture. Top evenly with the vegetables, then cover with the other salmon fillet, positioning it so that the thickest end is on top of the thinnest end of the other fillet. Can be made up to this point, covered and chilled the day before.
- Heat oven to 200C/180C fan/gas 6 with a large baking sheet inside. Brush the salmon with the rest of the harissa mixture, then lift (still on the parchment) onto the hot baking sheet and bake for 30 mins. Remove from the oven and check that the fish is cooked all the way through; if not done to your liking, cook 5 mins more and check again.
- To make the couscous, crumble the stock cube into a large bowl and add the harissa, currants and couscous. Meanwhile, put the chickpeas in a bowl with the lemon juice, oil and seasoning. Just before serving, pour 450ml boiling water over the couscous, stir well, then cover with a plate and leave to soak for 5 mins. Add the lemon zest, parsley and mint (if using) to the chickpeas and stir well, then toss through the hot couscous with the flaked almonds. Serve on a big, warm platter with the salmon (the easiest way to transfer the salmon is to lift it still on the parchment, then slide it on top), with lemon wedges on the side. To serve, cut the salmon in slices, or cut thicker slices and halve to make chunky squares.
Nutrition Facts : Calories 802 calories, Fat 39 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 62 grams protein, Sodium 1.1 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
10-MINUTE SALMON, COUSCOUS AND SUMMER ZUCCHINI NOODLE SALAD
This recipe is sponsored by Target. When the dog days of summer arrive, here's a quick and easy solution for getting dinner on the table in no time, without heating up your stove--or the house.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the couscous: Combine the couscous, olive oil, 1 teaspoon salt and a couple of grinds of pepper in a large heatproof bowl and stir well to combine. Pour 1 1/2 cups boiling water over the couscous and immediately cover tightly with plastic wrap. After 10 minutes, uncover, fluff well with a fork and stir in the pistachios, mint and scallions.
- For the zucchini noodle salad: Meanwhile, put the zucchini noodles in a colander set over a bowl and toss well with 1 teaspoon salt. Let sit until the zucchini has softened and purged some moisture, about 5 minutes. Press well to expel any extra moisture and pat dry with a kitchen towel. Transfer to a large bowl and toss with the tomatoes, feta, corn, basil, olive oil and vinegar. Season with salt and pepper.
- For the salmon: Put the salmon on a microwave-safe plate, drizzle with olive oil and sprinkle generously with salt. Spread with the chile spread and cover with another microwave-safe plate. Microwave on high until just cooked through, 2 to 3 minutes depending on your microwave.
SALMON, COUSCOUS, AND WATERCRESS WRAP WITH CREAMY HERB DRESSING
Provided by Tyler Florence
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Grill the salmon: Heat a grill pan over medium-high heat. Coat the salmon with olive oil and season with salt and pepper. Grill about 5 minutes per side, depending on how thick your salmon filet is. Remove and let cool.
- Make the couscous: Put the couscous into a bowl and pour over 2 cups boiling water. Add 1 tablespoon olive oil, juice of 1/2 lemon, and salt and pepper to taste. Stir gently, cover, and let sit until the water is absorbed, about 15 minutes. Fluff with a fork, making sure to separate all the grains. Add the tomatoes, cucumbers, scallions, watercress, herbs, remaining olive oil, and remaining lemon juice; season with salt and pepper. Gently toss the couscous to combine all the ingredients.
- Make the dressing: Combine all the ingredients in a blender and process until smooth, green, and creamy. If necessary, thin the dressing with a tablespoon or two of warm water. Taste and adjust seasoning.
- Assemble the salad: Put a large piece of lavash bread onto a plate and pile on some of the couscous. Break the salmon apart by hand and place a big chunk on top of the couscous. Drizzle over some of the dressing and roll up the wrap.
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
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
SALMON WITH COUSCOUS VEGETABLE SALAD
As Salmon is about the only fish that is available to me since I have moved from the coast I'm always trying it with different things. I quite like this way, it's simple and tasty.
Provided by Annacia
Categories Vegetable
Time 28m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine couscous and broth in a saucepan, bring to a boil.
- Turn off heat and let stand for about 10 minutes, or until the water is absorbed.
- Add the next 8 ingredients to the couscous, mixing thoroughly.
- Heat the grill or broiler. Grill or broil the salmon for 4-5 on each side, or until fish flakes easily with a fork.
- Serve salmon with couscous vegetable salad. Place lemon wedge on plates for individual use.
Nutrition Facts : Calories 478.8, Fat 13.2, SaturatedFat 2.2, Cholesterol 52.1, Sodium 563.9, Carbohydrate 53, Fiber 5.2, Sugar 4.8, Protein 34.8
PAN SEARED SALMON AND COUSCOUS
A Cook's Illustrated recipe from "The Best 30 Minute Recipe". This one uses Israeli couscous, so take note. What's phenomenal is the lemon drizzle sauce. It ups the composition 10 fold.
Provided by gailanng
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the over to 200 degrees. .
- Season salmon fillets with salt and pepper.
- Preheat 2 tablespoons olive oil to smoking over medium high heat in a nonstick 12 inch skillet.
- Place the fillets in the skillet (flesh side down if skin is on) for five minutes. Don't move them around. Wait to form a nice caramelized crust.
- Place seared fillets (flesh side "up" if skin is on) in a baking dish and put on the middle rack of your 200 degree oven for about 15 minutes. This will be long enough for the salmon to cook all the way through.
- Carefully wipe out the skillet with paper towels and put back on medium high heat. Add 1 tablespoon olive oil and heat until it shimmers.
- Add the couscous to the skillet and stir over the heat until the grains are toasted and light brown. (This is a little tricky. This can go from "raw" to "burnt" in about 2 minutes once the first grains turn tan).
- When the grains are toasted, add the shallots, lemon zest and minced garlic; stir and cook until fragrant ( 30 secs to 90 secs).
- Add the water to the skillet (slowly to avoid splattering) and let the mixture come to a boil. Cover the skillet and let cook for about 12 minutes (long enough for the couscous to absorb all the liquid).
- Once the salmon is in the oven and the skillet full of cous cous is simmering, make a lemon scented chive flavor "drizzling oil" by whisking together 2 tablespoons olive oil, the lemon juice and the minced chives. (This sauce makes the dish.).
- When salmon is cooked through and couscous has absorbed all the liquid, add the frozen peas to the cous cous and remove from heat. The peas will defrost in a couple of minutes (golden raisins work well, too).
- Serve the salmon fillets on beds of couscous and pour a bit of the drizzling lemon-oil over each serving. Salt and pepper to taste.
Nutrition Facts : Calories 384.8, Fat 14.1, SaturatedFat 2, Sodium 25.7, Carbohydrate 54.9, Fiber 4.3, Sugar 1, Protein 9.4
SALMON WITH COUSCOUS PILAF
This delicious one-pan meal is convenient and makes dishwashing easy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 50m
Number Of Ingredients 9
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.
HARISSA SALMON WITH ZESTY COUSCOUS
This no-fuss fish supper is quick enough for midweek, and it's heart-healthy and low calorie too
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6 and arrange the salmon in a shallow ovenproof dish. Mix the orange juice with the oil and harissa, then pour over the salmon and bake for 10-12 mins until the fish flakes easily, but is still moist.
- Meanwhile, put the couscous in a pan with the orange zest, 200ml water and a sprinkling of salt. Heat until the water bubbles round the edges of the pan, then cover and turn off the heat. After 5 mins, tip the couscous into a bowl, add the cucumber, onion, parsley and almonds (if using) and toss together ready to serve with the salmon and spicy juices.
Nutrition Facts : Calories 467 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.2 milligram of sodium
CINNAMON RUBBED SALMON WITH COUSCOUS & HARISSA YOGURT
A superhealthy fish supper that's on the table in under half an hour
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 10
Steps:
- Heat the grill. Put the couscous, sultanas, most of the coriander, 1 tsp cinnamon and some seasoning in a bowl. Pour over the hot vegetable stock and set aside for 5 mins to soak.
- Mix together the pinch of cinnamon, honey and oil. Sit the salmon in a baking tray, spread over the honey mixture and season. Cook under a hot grill for about 8 mins until the fish is cooked through.
- Meanwhile, swirl together the harissa and yogurt. Fluff up the couscous with a fork and serve with the fish and yogurt, sprinkled with the remaining coriander alongside some green beans, if you like.
Nutrition Facts : Calories 557 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 0.78 milligram of sodium
SALMON COUSCOUS SALAD
Hot nights are inspiring cool, healthy salads! Just made this last night, and it was so pretty and so delicious I think I'll take it to my next potluck. This is sort of a different version of my Big Hit Couscous Salad (#175176), but much easier - much less prep - esp. if you have most ingredients on hand. I used frozen veggies. Prep time does not include optional chill time.
Provided by Dories Lori
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Boil the water and olive oil. When boiling, remove from heat, stir in the couscous, cover, and let sit for 5 minutes. Fluff with fork into a large bowl to cool.
- Flake the salmon and add to the bowl.
- Briefly steam the peas, rinse in cold water and add, then do the same for the corn.
- Add the onion, parsley and dill.
- Mix a bit of the dressing into the mustard to combine, then add the rest of the dressing and lemon juice.
- Sprinkle over the couscous, mixingly. (You know what I mean.) Taste to see if there's enough mustard and lemon for your taste. Mustard can be added thinned with liquid, such as more dressing, lemon juice, or water. Add salt and black pepper to taste.
- Chill for at least 2 hours if you have time, but it is good eaten right away, also. We enjoyed this on lettuce leaves with sliced tomatos, cucumbers, and corn chips.
- NOTES:.
- Add extra time if you need to cook the salmon. I didn't really have leftover salmon, so I poached a chunk in chicken broth and water to cover with added onion, lemon, parsley, dill, bay leaf, thyme, S&P. Was delish, and I used some liquid for ½ the couscous liquid. Saved the rest for another time. However, I am convinced this recipe would still taste delish with plain salmon.
- I imagine most kinds of mustard would be great, except I don't know about yellow?.
- Except the couscous, most measurements are an approximation, so please don't be afraid to change it to fit your tastes.
- I also noticed that the peas lost their bright green color overnight, so for brightest looks, add before serving.
Nutrition Facts : Calories 306.1, Fat 17, SaturatedFat 1.1, Cholesterol 1.6, Sodium 4532.9, Carbohydrate 28.6, Fiber 14, Sugar 6.5, Protein 18.2
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SALMON & COUSCOUS | FISH RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 1Total Time 20 minsCategory Cheap & CheerfulCalories 452 per serving
- Pop the couscous into a bowl, just cover with boiling water, put a plate on top and leave for 10 minutes to do its thing.
- Slice the courgette into batons, snap the woody ends from the asparagus and deseed and finely chop the chilli.Roughly chop the tomatoes, then pick and roughly chop the coriander leaves, discarding the stalks.Slice the salmon into finger-sized strips, drizzle with olive oil, then season with pepper and a small pinch of sea salt.
- Heat a small non-stick frying pan over a medium heat, add the salmon, then scatter over the courgette and chilli.
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4/5 Total Time 45 minsServings 4
- Preheat the oven to 500°. In a small heatproof bowl, pour the boiling water over the couscous. Cover with a plate and let stand until the water has been completely absorbed, about 20 minutes.
- In a small skillet, heat 1 tablespoon of the olive oil. Add the diced bacon and cook over moderate heat until it is lightly crisp, about 4 minutes. Add the minced garlic and cook until the garlic is fragrant. Remove the bacon from the heat and stir in the olives, parsley and couscous. Season lightly with salt and pepper.
- Put the salmon fillets on a lightly oiled baking sheet, skinned side down and season with salt and pepper. Carefully mound the couscous on the fillets, pressing lightly to help it adhere. Bake the salmon in the upper third of the oven for about 10 minutes, or until the topping is crisp and the salmon is just cooked through.
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