Wild Caught Salmon With Couscous Food

WILD CAUGHT SALMON WITH COUSCOUS

Steps:

• Preheat the oven to 425F.
• First lets prepare our wild caught salmon by rinsing it in the cold water, cutting it into desired pieces and placing it in the baking dish. Grease salmon with olive oil then season it with salt and pepper. Place it in the oven and bake for 6-10 minutes or until its cooked thru.
• In a large skillet saute onion until it's almost starting to caramelize and become translucent.
• Add tomatoes, garlic and bell pepper. Season with salt and pepper to taste. Cover the lid and cook for 2-3 minutes or until tomatoes break down. Turn the heat on low then add heavy whipping cream (You don't want to boil it because the cream will break apart into tiny curds). Add greens.
• After salmon is done cooking you can break it into small pieces and add it into the pan of sauce cover with a lid and let it set on a low heat for 2-5 minutes so the flavors absorbs into the salmon, or you can serve it with a whole slice of salmon on top of couscous and then add sauce on top. Either way it tastes amazing! Now grab a fork and enjoy this deliciousness!

SALMON WITH COUSCOUS AND PEAS

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.

WILD SALMON WITH PEARL COUSCOUS AND SLOW-ROASTED TOMATOES

Steps:

• Roast tomatoes and prepare oil: Put oven rack in middle position and preheat oven to 250 degrees.
• Toss tomatoes with sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides down, in a small shallow baking pan.
• Heat oil in a 9- to 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring occasionally, until pale golden, 1 to 2 minutes.
• Stir in basil and whole oregano leaves, then pour oil over tomatoes.
• Roast tomatoes until very tender but not falling apart, 2 1/4 to 2 1/2 hours.
• Transfer tomatoes with a spatula to a large plate, then pour oil through a fine-mesh sieve into a small bowl or measuring cup, discarding solids.
• Stir in chopped oregano, zest, juice, and remaining 1/4 teaspoon salt and pepper.
• Cook couscous: Heat 2 teaspoons olive oil in a 3 quart heavy saucepan over moderate heat until hot but not smoking, then toast couscous, stirring occasionally, until fragrant and pale golden, 3 to 5 minutes.
• Add broth, water, and salt and simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes, then stir in 2 1/2 tablespoons lemon oregano oil- Season with salt.
• Roast salmon while couscous stands: Put oven rack in upper third of oven and preheat oven to 500 degrees.
• Line a 12"x17" shallow baking pan with foil then arrange salmon, skin sides down, in baking pan, then drizzle with olive oil, rubbing it over tops of fillets, and sprinkle with salt.
• Roast salmon until just cooked through, 12 to 14 minutes.
• Divide couscous among 6 plates.
• Lift salmon flesh from skin with a slotted spatula and transfer a fillet to each bed of couscous.
• Put 2 tomato halves on each plate, then sprinkle salmon with olives and drizzle with some lemon oregano oil.

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.