SPICE & HONEY SALMON WITH COUSCOUS
The fish doesn't need to marinate for long to take on all the Moroccan flavours in this dish
Provided by Good Food team
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 506 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.21 milligram of sodium
MARINATED SALMON STEAKS WITH COUSCOUS
This is a spicy marinade for the salmon. The lemon zest gives a flavorful boost to the couscous.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 30m
Number Of Ingredients 11
Steps:
- In a food processor, pulse cilantro, garlic, chile, ginger, paprika, and cumin until finely chopped. Add 1/4 cup oil and lemon juice and pulse to combine.
- Arrange salmon in a 9-by-13-inch baking dish. Rub both sides with cilantro mixture. Cover and refrigerate 30 minutes. Preheat oven to 375 degrees. Bake salmon, uncovered, until opaque throughout, 12 to 14 minutes.
- Meanwhile, in a small saucepan, bring 1 cup water to a boil. Stir in couscous, season with salt and pepper, and remove from heat. Cover and let stand until tender, about 5 minutes. Fluff with a fork and stir in lemon zest and 1 tablespoon oil. Serve salmon with couscous.
Nutrition Facts : Calories 636 g, Fat 27 g, Fiber 4 g, Protein 56 g
CRUSTED SALMON
These delicious salmon fillets are wonderful for company since they take only a few minutes to prepare, yet they taste like you fussed. I receive requests for the recipe every time I serve them. -Kara Cook, Elk Ridge, Utah
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place salmon fillets in a shallow dish; add milk. Turn to coat. Let stand for 10 minutes; drain., Meanwhile, in a shallow bowl, combine the pecans, flour, brown sugar, seasoned salt and pepper. Coat fillets with pecan mixture, gently pressing into the fish., In a large cast-iron or other ovenproof skillet, brown salmon over medium-high heat in oil. Bake at 400° until fish just begins to flake easily with fork, 8-10 minutes.
Nutrition Facts : Calories 523 calories, Fat 40g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 375mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.
BAKED SALMON WITH COCONUT CRUST
Many cooks are intimidated by cooking fresh fish and, as a result, miss out on the heart-healthy, brain-boosting, omega-3 fatty acids in salmon. Never fear, though; This fast fish recipe is foolproof.
Provided by Ben S.
Categories World Cuisine Recipes Asian
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Place salmon fillets on a non-stick baking pan. Brush juice on salmon.
- In a shallow dish, combine panko, coconut, salt and pepper. Dredge each fillet in the mixture and return to baking pan. Spread leftover crumbs on top of each fillet. Coat with cooking spray.
- Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.
Nutrition Facts : Calories 264.2 calories, Carbohydrate 12.1 g, Cholesterol 67 mg, Fat 14.1 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 3.8 g, Sodium 150 mg, Sugar 1.8 g
PARMESAN CRUSTED SALMON RECIPE BY TASTY
Here's what you need: skinless salmon, asparagus, olive oil, salt, pepper, egg, panko breadcrumbs, grated parmesan cheese, fresh parsley, salt
Provided by Robin Broadfoot
Categories Dinner
Time 30m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Preheat oven to 400˚F (200˚C).
- In a medium bowl, mix the parmesan crust ingredients.
- In a separate bowl, whisk egg. Dredge the salmon in the egg, then parmesan.
- Lay the salmon on a baking sheet. Lay asparagus beside the salmon. Drizzle with olive oil, then season with salt and pepper.
- Bake for 10-12 minutes.
- Enjoy!
Nutrition Facts : Calories 901 calories, Carbohydrate 28 grams, Fat 61 grams, Fiber 4 grams, Protein 57 grams, Sugar 4 grams
SALMON AND COUSCOUS BAKE
Looking for a hearty dinner? Then check out this baked pasta and salmon casserole that's ready in 40 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray. Cut fish into 4 serving pieces.
- Stir couscous, seasoning packet from couscous mix, water, oil, lemon juice, 1/2 teaspoon dill weed, the zucchini and summer squash in baking dish. Place fish on couscous mixture. Sprinkle fish with 1/4 teaspoon dill weed.
- Cover and bake 20 to 25 minutes or until liquid is absorbed and fish flakes easily with fork. Sprinkle with pine nuts.
Nutrition Facts : Calories 330, Carbohydrate 33 g, Cholesterol 75 mg, Fiber 3 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 75 mg
PAN ROASTED SALMON WITH COUSCOUS AND CHILI VINAIGRETTE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 27
Steps:
- Season the salmon steaks with salt and pepper. Heat the olive oil in a saute pan or skillet over
- medium heat for 1 minute. Add the salmon steaks, and cook 3 to 4 minutes, until the flesh is nicely browned and crispy. Turn the salmon steaks over, and another 3 to 4 minutes. Add the shallots to the pan and cook together with the salmon for another minute. Add the capers, olives, lime juice, and white wine. Cover the pan, lower the heat, and cook for 3 minutes. Remove from the heat and serve immediately on a bed of Couscous with Roasted Tomato. Drizzle 1 teaspoon of Chili Vinaigrette over each salmon steak just before serving.
- Preheat oven to 200 degrees. Cut the tomatoes in half and place them, cutside down, on a baker's rack set in a roasting pan and placed in a 200 degree oven for 15 minutes. After 15 minutes, the skins can be easily plucked off the tomatoes, using your fingers, a pair of tongs, or a fork.
- Drizzle the peeled tomato halves with olive oil and return them to the 200 degree oven for another 11/2 hours, until the tomatoes are roasted to a dark red. The excess moisture will have evaporated, and the remaining tomatoes will have a delicious concentrated flavor and aroma.
- Prepare the vinaigrette by combining the vinegar, honey, jalapeno, cumin, scallions and salt and pepper in a mixing bowl. Whisk together thoroughly before slowly drizzling in the oil completely. Cook the couscous according to the package directions. Cut the roasted tomato halves into quarters, and combine with the steamed couscous. Add the basil and adjust the seasoning. Drizzle with vinaigrette. And toss to combine.
- 4 servings
- Whisk together vinegar, mustard and oil. Add chili paste and cumin. Serve on the side with roast salmon.;
SPICE-CRUSTED SALMON WITH COUSCOUS SALMON
I love salmon and couscous and this recipe from Australian BH&G Diabetic Living looks like a corker. UPDATE 24th February 2012 - made this recipe for the DM and myself but did use basil instead of corainder as we really don't care for it but the basil was a good match with the tomatoe and cucumber, unfortunately no radishes so gave a good grind of fresh black pepper (helped a little). My fillets were just under 200 grams each so allowed an extgra minute, though only 30 seconds would have been perfect still had that pink and was not dry. For the rub mix oh the flavour was sublime but only used about half of it on our 2 fillets so if you are not planning on using the rub mix again would halve for one of use (but could depend on how much mix you like to rub in).
Provided by ImPat
Categories Grains
Time 20m
Yield 2 main meals, 2 serving(s)
Number Of Ingredients 15
Steps:
- Preheat barbecue grill to medium.
- Put lemon pepper, dried coriander and paprika in a small bowl and mix and then rub the mix over each side of the salmon fillets and set aside.
- COUSCOUS SALAD - Put couscous in a small heatproof bowl and heat the orange juice in a small saucepan over a medium heat until hot and then pour over the couscous and stir to combine and then cover the bowl and set aside for 3 to 4 minutes or until the liquid is absorbed and then using a fork, fluff up the grains.
- Add fresh coriander, cucumber, tomato, radish and lemon zest.
- Put the lemon juice, oil and paprika in a small bowl and whisk to combine and then add lemon juice mixture to the couscous mixture and toss to combine and then set aside.
- Spray salmon fillets on each side cooking spray and put on the barbecue and cook on each side for 2 1/2 minutes for medium, or until cooked to your liking and then transfer to a plate, cover loosely with foil and set aside for 2 minutes to rest.
- Put a salmon fillet on each plate to serve, accompanied with the couscous salad.
PAN SEARED SALMON AND COUSCOUS
A Cook's Illustrated recipe from "The Best 30 Minute Recipe". This one uses Israeli couscous, so take note. What's phenomenal is the lemon drizzle sauce. It ups the composition 10 fold.
Provided by gailanng
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 384.8, Fat 14.1, SaturatedFat 2, Sodium 25.7, Carbohydrate 54.9, Fiber 4.3, Sugar 1, Protein 9.4
SALMON WITH COUSCOUS PILAF
This delicious one-pan meal is convenient and makes dishwashing easy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. In a 9-by-13-inch baking pan, mix together carrots, couscous, almonds, raisins, mint, oil, 1 1/4 cups water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
- Place salmon fillets on top of couscous mixture; season generously with salt and pepper. Cover pan with foil; bake until fish is opaque throughout, 30 to 35 minutes.
- Transfer fish to plates. Fluff couscous with a fork; serve with fish and lemon wedges.
CINNAMON RUBBED SALMON WITH COUSCOUS & HARISSA YOGURT
A superhealthy fish supper that's on the table in under half an hour
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 10
Steps:
- Heat the grill. Put the couscous, sultanas, most of the coriander, 1 tsp cinnamon and some seasoning in a bowl. Pour over the hot vegetable stock and set aside for 5 mins to soak.
- Mix together the pinch of cinnamon, honey and oil. Sit the salmon in a baking tray, spread over the honey mixture and season. Cook under a hot grill for about 8 mins until the fish is cooked through.
- Meanwhile, swirl together the harissa and yogurt. Fluff up the couscous with a fork and serve with the fish and yogurt, sprinkled with the remaining coriander alongside some green beans, if you like.
Nutrition Facts : Calories 557 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 0.78 milligram of sodium
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