How To make Salmon Couscous
418 g Canned red Alaska salmon
250 g Couscous
900 ml Hot water
2 tb Vegetable oil
2 Garlic cloves; crushed
1 Green or red chili pepper
- de-seeded, finely chopped 1 ts Caraway seeds
1 lg Onion; chopped
2 Courgette
- trimmed & thickly sliced 2 Carrots; trimmed and sliced
1 Red or orange pepper
- de-seeded and sliced 300 ml Vegetable or chicken stock
1/4 ts Salt
3 Tomatoes; thickly chopped
15 g Margarine or butter
2 tb Pumpkin seeds
[If you do not have a couscousier in which to cook this recipe, improvise by using a saucepan and colander. Line the colander with a muslin cloth, allowing the sides of the cloth to hang over the edge. Roll up the hanging muslin to make a collar around the edge of the colander. During the method, the base of the couscousier is equivalent to the saucepan and the top to the lined colander.] Drain the can of salmon, reserving the juice. Set aside. Soak the couscous for 20 minutes in a large bowl of hot water. Heat the oil in the base of the couscousier, stir in the garlic, chilli pepper, caraway seeds, onion, courgette, carrot and pepper. Cook gently for 5 minutes. Add the salmon juice and stock to the vegetables. Put the top of the couscousier on and place the soaked couscous into it. Season with salt. Cover with a lid and steam for 30 minutes. Remove the top of the couscousier and add the tomatoes and salmon. Heat for 5 minutes. Place the couscous onto a large serving plate and gently stir in the margarine and the pumpkin seeds. Pile the salmon alongside to serve. Serves 4. Approx 550 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias
How To make Salmon Couscous's Videos
Herbed Salmon with Almond Couscous
Fresh Tasmanian salmon pops with herby flavour in this simple recipe. Served on a bed of couscous with toasted almonds for a hint of crunch, it is perfect for your Easter menu.
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
4 x 150 g salmon fillets, skin on
1 tsp smoked paprika
1 tsp fennel seeds, lightly crushed
2 lemons
½ cup fresh chopped dill, plus extra to garnish
2 tbsp olive oil
Salt and freshly ground black pepper
For the Almond Couscous
1 tbsp olive oil
2 cloves garlic, minced
½ cup sliced almonds
½ tsp smoked paprika
1 ¼ cups water
1 cup couscous
1/3 cup flat leaf parsley leaves, chopped
Juice of half a lemon
Salt
How do I make it?
Preheat the oven to 180C.
Line a tray with baking paper, drizzle with a little olive oil and place the salmon on top, skin side down. Set aside.
In a bowl, combine the paprika, fennel seeds, zest from 1 lemon, juice from half a lemon, dill and olive oil. Add ½ tsp salt and ¼ teaspoon of pepper and stir to combine. Spoon the mixture on top of the salmon and set aside while you prepare the couscous.
Heat the oil in a large saucepan over medium heat. Add the garlic and almonds and, when golden brown, stir through the paprika.
Add water and bring to the boil. Remove the saucepan from the heat, add the couscous and a generous pinch of salt, and mix well. Cover with a lid and leave to absorb the liquid, about 5 minutes.
Use a fork to fluff the couscous and stir through the lemon juice and chopped parsley.
While the couscous is absorbing, bake the salmon in the oven for 8-10 minutes, or until cooked to your liking.
To serve, create a bed of couscous on a plate and place salmon on top. Garnish with dill and lemon on the side.
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Steamed salmon with cauliflower and saffron couscous by Michael Caines
This stunning steamed salmon recipe from Michael Caines is marinated in dangerously addictive spiced mayonnaise. The succulent, rich fish is served on a bed of saffron couscous and some delightfully crisp cauliflower.
Get the full recipe here
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Salmon and Couscous!
Salmon and Couscous ????
Protein: 43 carbs: 45 fat: 19
Total calories per serving: 523 kcals
Pick your favorite vegetables and roughly cut to the same size!
I did squash, zucchini, bell pepper, onion and asparagus.
Hit them with some oil and seasoning!
I used salt, pepper, garlic and some Italian seasoning, then tossed in some of the leftover thyme and oregano from the couscous.
Veggies go into the oven at 450 for about 12-15 minutes then broil at the end if you like them on the chared side, like me! ????
Couscous:
Add 1 tbs oil to a medium high temperature pan.
Add:
3 cloves minced garlic
1 tbs fine minced fresh oregano
1 tbs fine minced fresh thyme
1 small minced shallot
Once garlic and shallot becomes fragrant about 1-2 minutes.
Add 1.5 cups veggie stock
Once boiling add 1 cup pearl couscous, reduce heat and simmer for 10 minutes.
After 10 minutes Remove from heat hit with a big pinch of salt and pepper and a big squeeze of lemon juice!
For the salmon, pat off with a paper towel hit with some avocado oil, salt and pepper and finish with some onion herb Mrs Dash!
Into the air fryer at 390° for about 8-10 minutes! ????
Assemble and finish with a squeeze of lemon and enjoy!