Salmon In A Couscous Crust Food

SPICE & HONEY SALMON WITH COUSCOUS

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.

COUSCOUS-CRUSTED SALMON

Steps:

• Preheat oven to 450 degrees F.
• 1 c. water, in 1-quart saucepan, to boiling on high. Remove from heat; stir in couscous, refrigerated pesto, cider vinegar, and pepper. Cover; let stand 5 minutes.
• Place salmon fillets, skin side down, on foil-lined cookie sheet. Season with 1/4 teaspoon salt.
• Mound 1/2 cup couscous mixture on top of each salmon fillet, pressing into even layer.
• Bake in upper third of oven 12 to 15 minutes or until salmon is just opaque throughout.

SALMON FILLETS OVER COUSCOUS

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.

PAN SEARED SALMON AND COUSCOUS

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.

SALMON AND COUSCOUS

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.

SPICE-CRUSTED SALMON WITH COUSCOUS SALMON

Steps:

• Preheat barbecue grill to medium.
• Put lemon pepper, dried coriander and paprika in a small bowl and mix and then rub the mix over each side of the salmon fillets and set aside.
• COUSCOUS SALAD - Put couscous in a small heatproof bowl and heat the orange juice in a small saucepan over a medium heat until hot and then pour over the couscous and stir to combine and then cover the bowl and set aside for 3 to 4 minutes or until the liquid is absorbed and then using a fork, fluff up the grains.
• Add fresh coriander, cucumber, tomato, radish and lemon zest.
• Put the lemon juice, oil and paprika in a small bowl and whisk to combine and then add lemon juice mixture to the couscous mixture and toss to combine and then set aside.
• Spray salmon fillets on each side cooking spray and put on the barbecue and cook on each side for 2 1/2 minutes for medium, or until cooked to your liking and then transfer to a plate, cover loosely with foil and set aside for 2 minutes to rest.
• Put a salmon fillet on each plate to serve, accompanied with the couscous salad.

SALMON AND COUSCOUS

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.