Wild Salmon on Spiced Couscous
Wild caught Alaskan salmon, pan-fried till skin is gorgeously crisp. Served on a bed of couscous seasoned with warm spices, and lovely sauteed vegetables. All done in 30 minutes!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400 g salmon fillet (protion into 2 fillets (preferably wild caught))
- 1 tbsp olive oil
- Salt and pepper to taste
- 6-8 spears of asparagus (tough ends and skin removed)
- 8 cherry tomatoes (halved)
- 1/2 zucchini (quartered lengthwise)
- 1 radish (thinly sliced (optional))
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 cup couscous
- 1/4 yellow onion (diced)
- 1 clove garlic (minced)
- 1 tbsp olive oil
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1 1/2 cup 375ml chicken broth (add 1/4 cup more if you like your couscous more moist)
- 1 tbsp chopped cilantro
- 1 tbsp chopped spring onion
- 2 lemon wedges
Instructions
- 1
Crispy Skin Salmon
- 2
Clean the salmon and make sure that salmon skin has no scales.
- 3
Pat dry salmon on both sides.
- 4
Season both sides of salmon generously with salt and pepper.
- 5
Turn and season the flesh side of the salmon.
- 6
Heat pan on med high heat with oil.
- 7
When oil is shimmering, reduce heat to medium.
- 8
Add salmon skin side down, and hold it down for 5 seconds.
- 9
Do not touch/move/flip fish, allow it to sear and cook until skin is crispy and released from pan (about 4 mins), before checking.
- 10
Flip salmon carefully and allow to cook for another 2-3 mins, or until preferred done-ness.
- 11
Sauteed Vegetables
- 12
Heat pan on med high then add oil.
- 13
Saute asparagus until slightly tender, about 3 minutes.
- 14
Add zucchini and saute for another 1-2 minutes or until tender.
- 15
Season with salt and pepper.
- 16
Add cherry tomatoes, and saute for 30 seconds.
- 17
Remove from heat, toss in radish, and plate.
- 18
Spiced Couscous
- 19
Heat saucepan with 1 tbsp olive oil over medium high heat.
- 20
Saute onion and garlic until onion is translucent.
- 21
Add turmeric and cumin, then saute for 15 seconds.
- 22
Pour in chicken stock and bring to boil.
- 23
Add couscous, cover, and remove from heat.
- 24
Let stand for 10 minutes, then add spring onion and cilantro.
- 25
Fluff couscous with fork to distribute herbs.
- 26
To serve
- 27
Serve immediately with wedge of lemon