Pan Roasted Salmon With Couscous And Chili Vinaigrette Recipes

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.

ROAST SALMON AND BROCCOLI WITH CHILE-CAPER VINAIGRETTE

Steps:

• Preheat oven to 400°F. Toss broccoli and 2 tablespoons oil on a large rimmed baking sheet; season with salt and pepper. Roast broccoli, tossing occasionally, until crisp-tender, 12-15 minutes.
• Rub salmon with 1 tablespoon oil; season with salt and pepper. Push broccoli to edges of baking sheet and place salmon in the center. Roast until salmon is opaque throughout and broccoli is tender, 10-15 minutes.
• Meanwhile, combine jalapeño, vinegar, and a pinch of salt in small bowl and let sit until jalapeño is slightly softened, about 10 minutes. Mix in capers and remaining 1 tablespoon oil; season with salt and pepper.
• Serve salmon and broccoli drizzled with chile-caper vinaigrette.

PAN ROASTED SALMON

Steps:

• Preheat the oven to 350.
• Place the garlic, scallions, parsley and rosemary together on a cutting board and chop them up finely.
• Transfer to a medium bowl.
• Add the basil, mustard and olive oil- stir to combine.
• Spread the mixture in a thin layer over both sides of the salmon.
• Heat a large cast iron skillet over high heat and get it VERY hot.
• Place the salmon into the skillet and cook for about 2 minutes- or until they are lightly browned.
• Flip the salmon to the other side and cook for 2 more minutes.
• Pour the wine into the pan- but not directly over the salmon (watch out for hot steam!).
• Place the pan on the center rack of the oven and bake, uncovered for 8-10 minutes, or until the fish is just cooked through.