Salmon Couscous And Dill Parcels Recipes

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SALMON COUSCOUS SALAD



Salmon Couscous Salad image

Hot nights are inspiring cool, healthy salads! Just made this last night, and it was so pretty and so delicious I think I'll take it to my next potluck. This is sort of a different version of my Big Hit Couscous Salad (#175176), but much easier - much less prep - esp. if you have most ingredients on hand. I used frozen veggies. Prep time does not include optional chill time.

Provided by Dories Lori

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/4 cups water
1 tablespoon olive oil (optional)
1 1/2 cups whole wheat couscous
1 lb cooked salmon
3/4 cup frozen baby peas
3/4 cup frozen extra sweet corn
1/4 vidalia onion, diced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
2/3 cup low-fat Italian salad dressing
3 tablespoons prepared mustard
1 lemon, juice of
salt and pepper

Steps:

  • Boil the water and olive oil. When boiling, remove from heat, stir in the couscous, cover, and let sit for 5 minutes. Fluff with fork into a large bowl to cool.
  • Flake the salmon and add to the bowl.
  • Briefly steam the peas, rinse in cold water and add, then do the same for the corn.
  • Add the onion, parsley and dill.
  • Mix a bit of the dressing into the mustard to combine, then add the rest of the dressing and lemon juice.
  • Sprinkle over the couscous, mixingly. (You know what I mean.) Taste to see if there's enough mustard and lemon for your taste. Mustard can be added thinned with liquid, such as more dressing, lemon juice, or water. Add salt and black pepper to taste.
  • Chill for at least 2 hours if you have time, but it is good eaten right away, also. We enjoyed this on lettuce leaves with sliced tomatos, cucumbers, and corn chips.
  • NOTES:.
  • Add extra time if you need to cook the salmon. I didn't really have leftover salmon, so I poached a chunk in chicken broth and water to cover with added onion, lemon, parsley, dill, bay leaf, thyme, S&P. Was delish, and I used some liquid for ½ the couscous liquid. Saved the rest for another time. However, I am convinced this recipe would still taste delish with plain salmon.
  • I imagine most kinds of mustard would be great, except I don't know about yellow?.
  • Except the couscous, most measurements are an approximation, so please don't be afraid to change it to fit your tastes.
  • I also noticed that the peas lost their bright green color overnight, so for brightest looks, add before serving.

Nutrition Facts : Calories 306.1, Fat 17, SaturatedFat 1.1, Cholesterol 1.6, Sodium 4532.9, Carbohydrate 28.6, Fiber 14, Sugar 6.5, Protein 18.2

GARLIC AND DILL SALMON



Garlic and Dill Salmon image

Marinated in a paste of fresh dill, garlic, and olive oil, this baked salmon is wonderfully simple to prepare AND great eating.

Provided by Syd

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 2h35m

Yield 9

Number Of Ingredients 5

2 (1.5 pound) salmon fillets
1 head garlic, peeled
1 ounce fresh dill, chopped
½ cup olive oil
1 teaspoon salt and pepper to taste

Steps:

  • In a food processor, process garlic to a rough mince, add dill and olive oil and pulse a few times to combine.
  • Lay fish fillets in a baking dish, skin side down. Rub garlic mixture over fish. Refrigerate for 2 hours.
  • Preheat an oven to 375 degrees F (190 degrees C).
  • Bake in preheated oven for 15 minutes. Do not overcook.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 2.3 g, Cholesterol 82.8 mg, Fat 21.5 g, Fiber 0.2 g, Protein 30.2 g, SaturatedFat 3.1 g, Sodium 326.9 mg, Sugar 0.1 g

HERBY SALMON & COUSCOUS PARCELS



Herby salmon & couscous parcels image

Whip up a weekday meal in less than 30 minutes - this recipe is easily doubled too

Provided by CJ Jackson

Categories     Dinner, Main course, Supper

Time 25m

Yield Easily doubled

Number Of Ingredients 7

110g pack lemon and garlic couscous
200ml hot vegetable stock
1 tbsp olive oil
handful chopped fresh herbs (parsley, plus thyme, tarragon or rosemary is good)
4 spring onions , thinly sliced
4 Sun-blush or sundried tomatoes , chopped
2 salmon fillets , approx 140g/5oz each

Steps:

  • Put the couscous into a bowl and stir in the stock and oil. Cover with cling film and leave to stand 10 mins, then uncover and fluff up with a fork. Keeping back some herbs, add the rest of the ingredients, except the salmon. Season to taste.
  • Heat oven to 200C/fan 180C/gas 6. Cut two large sheets of non-stick baking paper, then divide the couscous between them. Sit each fillet on the couscous, top with the remaining herbs and season. Fold the paper over, then twist the edges to seal - like a Cornish pasty. Pop the parcels onto a baking sheet and bake for 15 mins or until the fish feels firm through the paper. Serve in the bag.

Nutrition Facts : Calories 504 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 2.71 milligram of sodium

MINI SALMON & DILL PUFFS



Mini salmon & dill puffs image

Ideal for a crowd and perfect for preparing ahead, these little pastry bites make a stylish canapé

Provided by Good Food team

Categories     Buffet, Starter

Time 50m

Number Of Ingredients 5

185g pack poached salmon fillets
200g full-fat soft cheese
small handful chopped dill
375g sheet puff pastry
1 eggs , beaten

Steps:

  • In a food processor, pulse the salmon, soft cheese, dill and a little seasoning until just combined. Unroll a sheet of puff pastry and cut into 3 pieces lengthways. Divide the filling along the middle of each piece, brush borders with beaten egg, then fold up and seal.
  • Cut each roll into 8-10 bite-size pieces, then place on a baking tray lined with baking parchment, cover with cling film and freeze. To serve, glaze with beaten egg and cook at 200C/180C fan/gas 6 for 25-30 mins until puffed and golden.

Nutrition Facts : Calories 102 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Protein 3 grams protein, Sodium 0.26 milligram of sodium

LEMON DILL COUSCOUS



Lemon Dill Couscous image

Mary Jo Welch adds a touch of lemon and a hint of dill to dress up her couscous with flavorful results! The Brandon, Manitoba cook enjoys serving this as a low-fat side to most any full-flavored meat entree.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 3

3/4 cup uncooked plain couscous
3-1/4 teaspoons lemon juice
1/4 to 1/2 teaspoon dill weed

Steps:

  • Follow couscous package directions for 2 servings, adding salt to the water and omitting the oil or butter from the first step. Stir in the couscous, lemon juice and dill. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 249 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 302mg sodium, Carbohydrate 53g carbohydrate (2g sugars, Fiber 3g fiber), Protein 10g protein.

SALMON WITH DILL



Salmon with Dill image

This is a simple recipe for salmon fillet or salmon steak. With just a hint of seasoning, you can bring out the delicious taste of the salmon. Serve with tartar sauce and lemon.

Provided by John Bragg

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Steak Recipes

Time 30m

Yield 4

Number Of Ingredients 6

1 pound salmon fillets or steaks
¼ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon dried dill weed
2 tablespoons butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish.
  • Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.

Nutrition Facts : Calories 261.7 calories, Carbohydrate 0.7 g, Cholesterol 82.2 mg, Fat 18.1 g, Fiber 0.1 g, Protein 22.8 g, SaturatedFat 6.1 g, Sodium 254.1 mg, Sugar 0.2 g

HIGH-CALCIUM SALMON COUSCOUS



High-Calcium Salmon Couscous image

Make and share this High-Calcium Salmon Couscous recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 27m

Yield 8 serving(s)

Number Of Ingredients 9

1 tablespoon dark sesame oil
1 medium onion, chopped
1 (12 ounce) can evaporated skim milk
2 cups fat-free chicken broth
1/2 teaspoon coconut extract
1 (10 ounce) box couscous (2 1/2 cups)
2 (7 1/2 ounce) cans salmon, drained and flaked
5 whole scallions, chopped
1/4 cup finely chopped fresh ginger

Steps:

  • Combine the sesame oil and chopped onion in a large saucepan.
  • Place over medium heat and cook, stirring frequently, until the onion starts to brown.
  • Add the canned milk and chicken stock to the saucepan and bring to a boil.
  • Remove the pan from the heat and stir in the coconut extract and couscous.
  • Cover tightly, and allow to stand for at least 7 minutes.
  • Spoon the couscous into a large bowl.
  • Add the salmon, chopped scallions and ginger, and toss thoroughly.

Nutrition Facts : Calories 262.7, Fat 4.5, SaturatedFat 0.8, Cholesterol 26.1, Sodium 326.9, Carbohydrate 34.9, Fiber 2.3, Sugar 5.8, Protein 19.3

SALMON, CRANBERRY & COUSCOUS PARCELS



Salmon, cranberry & couscous parcels image

Whip up some fruity couscous then place with fish into parchment to be baked in a pouch

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 13

350g couscous
100g dried cranberries
2 tsp ground cinnamon
½ tsp ground allspice
50g unsalted butter , diced
85g toasted pine nut
small handful mint leaves, roughly chopped
small handful basil leaves , roughly chopped
6 x 140g skinless salmon fillets
25g butter , diced
zest 1 orange , juice of ½
6 tbsp cranberry sauce
zest and juice ½ orange

Steps:

  • Boil the kettle. Put the couscous, cranberries and spices in a large bowl. Dot with the butter and pour over 350ml boiling water. Cover immediately with cling film and leave for 5 mins to steam. Remove the film and fluff with a fork to loosen the couscous grains. Cool, stir in the pine nuts and herbs, then season to taste. Cut 6 squares of baking parchment about 30 x 30cm.
  • Season the salmon fillets, spoon the couscous in mounds in the centre of the parchment squares, then dot with a little butter. Top each with a piece of salmon, scatter with a little orange zest and drizzle with a little juice. Fold the sides of the paper over, then fold up the ends to make a parcel. Tie with string and secure with a bow. Stir together the cranberry sauce, orange zest and juice, then set aside in a serving bowl. The parcels can be chilled for up to 1 day. Be sure to remove them from the fridge 20 mins before cooking.
  • Heat oven to 200C/180C fan/gas 6. Put the parcels on a baking sheet in the middle of the oven and cook for 15 mins, or 20 mins if you prefer your salmon well done. Pop the parcels onto plates and let your guests unwrap their own supper. Serve with Garlic & feta broccoli and the cranberry & orange sauce.

Nutrition Facts : Calories 628 calories, Fat 36 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.23 milligram of sodium

SALMON AND COUSCOUS



Salmon and Couscous image

Make and share this Salmon and Couscous recipe from Food.com.

Provided by ellie_

Categories     Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 teaspoon salt
1 cup couscous
2 1/4 tablespoons panko breadcrumbs
2 tablespoons dill, chopped
4 salmon fillets (4 ounces each)
1/4 teaspoon pepper
2 teaspoons Dijon mustard
3 cups Baby Spinach, chopped
1/4 cup chicken broth

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.

Nutrition Facts : Calories 591.2, Fat 14.8, SaturatedFat 2.7, Cholesterol 146.3, Sodium 799.7, Carbohydrate 37.3, Fiber 3, Sugar 0.4, Protein 72.3

SALMON FILLETS WITH DILL COUSCOUS AND SPICY KALE



Salmon Fillets With Dill Couscous and Spicy Kale image

Make and share this Salmon Fillets With Dill Couscous and Spicy Kale recipe from Food.com.

Provided by threeovens

Categories     Greens

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

3 tablespoons olive oil
1 red onion, chopped
1/2 lb kale, stemmed and chopped (about 1 bunch)
1/2 teaspoon crushed red pepper flakes
salt & freshly ground black pepper
nutmeg, freshly grated
2 1/4 cups chicken stock
4 radishes, sliced thin
1 lemon, juiced
2 lbs salmon fillets, cut into 4 equal pieces
1 tablespoon Old Bay Seasoning
1 tablespoon butter
1 1/4 cups couscous
1/4 cup fresh dill, chopped
1/4 English cucumber, cut into 1/4 inch dice

Steps:

  • In a large skillet, heat 2 tablespoons oil over medium high heat and cook onion for 4 minutes; add kale, crushed red pepper flakes, season with salt and pepper, and a few pinches of freshly grated nutmeg.
  • Add chicken stock, cover, reduce heat, and simmer 10 minutes.
  • Uncover and stir in radish and half the lemon juice.
  • Meanwhile, in another skillet, heat remaining tablespoon of oil over medium high heat.
  • Season salmon with Old Bay Seasoning and cook in second skillet, turning once, until cooked through, about 5 minutes; sprinkle with half the lemon juice.
  • In a medium saucepan, combine 1 1/4 cup chicken stock, butter, 1/2 teaspoon salt, cover and bring to a boil.
  • Stir in couscous and dill, remove from heat, cover and let stand 5 minutes; fluff with fork.
  • Serve salmon on top of kale with couscous on the side; top salmon with cucumber.

Nutrition Facts : Calories 680.1, Fat 23.4, SaturatedFat 5.1, Cholesterol 129.9, Sodium 400.1, Carbohydrate 58.9, Fiber 5.7, Sugar 3.8, Protein 58.3

SALMON WITH LEMON AND DILL



Salmon with Lemon and Dill image

This is a wonderful (and easy) recipe I got from my Aunt. The flavors of lemon and dill really complement the fish. I like to use wild Alaskan salmon for this recipe, but any salmon will work. I usually don't measure, so these are all estimates. Play with the ingredients to suit your own tastes!

Provided by Michelle Ramey

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 35m

Yield 4

Number Of Ingredients 7

1 pound salmon fillets
¼ cup butter, melted
5 tablespoons lemon juice
1 tablespoon dried dill weed
¼ teaspoon garlic powder
sea salt to taste
freshly ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
  • Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

Nutrition Facts : Calories 320.3 calories, Carbohydrate 2.4 g, Cholesterol 104.3 mg, Fat 22.1 g, Fiber 0.3 g, Protein 25.7 g, SaturatedFat 9.4 g, Sodium 196.6 mg, Sugar 0.5 g

SALMON & LEEK PARCELS



Salmon & leek parcels image

Much easier than it looks, once you have mastered this salmon in filo recipe it will be a dinner party favourite

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 5

4 leeks , trimmed and finely chopped
25g butter
100g full-fat crème fraîche or cream cheese
6 sheets filo pastry
2 skinless salmon fillets

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Put the leeks into a large saucepan with 3 tbsp water and a couple of knobs of butter. Cover, then cook for 10 mins until tender. Remove from the pan, allow to cool, then mix with the crème fraîche and some seasoning.
  • To assemble the parcels, brush a sheet of pastry with melted butter, then lay 2 more sheets on top, brushing butter between each layer. Place a salmon fillet in the centre, season, then spoon over half the leek mix. Fold the ends over the top, pull up the sides and scrunch together to enclose. Repeat.
  • Brush both the parcels with melted butter. Put onto a lightly greased baking sheet, then cook for 20-25 mins until browned and crisp. Delicious served with a green salad.

Nutrition Facts : Calories 793 calories, Fat 55 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 37 grams protein, Sodium 1.75 milligram of sodium

SALMON AND COUSCOUS



Salmon and Couscous image

Make and share this Salmon and Couscous recipe from Food.com.

Provided by tigerduck

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

8 ounces couscous (230g)
2 (7 ounce) salmon fillets, skin on, scaled and pinboned (each ca 7oz/200g)
olive oil
sea salt
fresh ground black pepper
16 asparagus spears
1 -2 red chile, deseeded and finely chopped
4 ripe tomatoes, roughly chopped
1 lemon, juice of
2 small courgettes, sliced into batons
1/4 cup fresh coriander, roughly chopped
2 tablespoons sour cream

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.

Nutrition Facts : Calories 784.8, Fat 11.1, SaturatedFat 3, Cholesterol 107.4, Sodium 193.3, Carbohydrate 110.9, Fiber 12.8, Sugar 11.9, Protein 61

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From coles.com.au


EASY SALMON PARCELS | JAMIE OLIVER FISH RECIPES
Preheat the oven to 200ºC/400ºF/gas 6. Melt the butter in a non-stick frying pan over a medium heat. Cut out four 40cm squares of greaseproof paper and brush with a little melted butter. Trim the leeks, then julienne or cut into matchsticks and sauté in the butter for 6 to 8 minutes, or until lightly golden. Season well.
From jamieoliver.com


TOMATO-DILL COUSCOUS RECIPE | MYRECIPES
Step 1. Heat a small saucepan over medium-high heat. Add olive oil to pan. Stir in couscous; sauté 1 minute. Add chicken broth and salt; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork. Stir in tomatoes, onion, and dill. Advertisement.
From myrecipes.com


SALMON PESTO PARCELS WITH COUSCOUS RECIPE | WOOLWORTHS
Refresh under cold water and drain. Step 3. Remove salmon from packaging and place on a large plate. Pat dry with paper towel. Combine pesto and 1 tbs of the remaining oil in a small bowl. Spread pesto mixture over salmon. Season with pepper. Step 4. Place four 30 x 45cm pieces of baking paper on a flat surface.
From woolworths.com.au


SALMON IN CHARMOULA WITH RISOTTO-STYLE ISRAELI COUSCOUS RECIPE
Directions. prepare the salmon. Step 1. In a blender, puree the cilantro, canola oil, garlic, ginger, paprika, salt, turmeric and cumin until smooth. Pour the marinade into a resealable plastic ...
From foodandwine.com


BAKED SALMON PARCELS - FOUR WAYS | HEART HEALTHY RECIPE
Method: Preheat oven to 225°C. For each piece of salmon, cut a rectangle of baking paper approximately 30cm x 60cm and fold in half. Place half of the vegetables in any order in the middle of one half of each piece of baking paper. Place the salmon on top of the vegetables.
From heartfoundation.org.nz


SALMON, COUSCOUS AND DILL PARCELS WITH A BLUE CHEESE COLESLAW …
Salmon, Couscous and Dill Parcels with a Blue Cheese Coleslaw Recipe ... Today. Explore
From pinterest.co.uk


BAKED SALMON AND POTATO PARCELS RECIPE - FOOD NEWS
Salmon, Dill and New Potato Parcels salmon, potatoes, cream, scallions Ingredients 14 ounces new potatoes, halved if large 2 skinless salmon fillets 4 scallions, thickly sliced 1 tablespoon fresh dill, chopped 6 tablespoons heavy cream Directions. Preheat the oven to 425°F Par-boil the potatoes for 10 minutes, until just tender.
From foodnewsnews.com


SALMON, COUSCOUS AND DILL PARCELS RECIPE - RECIPEZAZZ.COM
The recipe is for 2 as a main but you could halve on the diagonal and serve 4 as an entree/starter. Suggested you serve with steamed greens but personally I think I would prefer a simple green salad. Recipe Categories . Course. Appetizers (3015) Beverages (2062) Breakfast (2490) Desserts (5583) Dinner (11583) Lunch (6779) Ingredient. Beef (3229) Pasta (1819) …
From recipezazz.com


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