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Sauteed Salmon with Curried Couscous
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- #43437
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 1/2 cups vegetable stock
1/4 cup raisins, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons raisins
1 cup canned chickpeas, drained
1 tablespoon curry powder
2 teaspoons olive oil
12 ounces plain couscous
2 tablespoons pine nuts, lightly toasted
1/4 roughly chopped flat leaf parsley
salt and pepper
6 salmon fillets (3 ounce size), skin-on, pin bones removed
oil
directions
Bring the stock to a boil with the raisins, chickpeas, curry powder and oil. Add the couscous and stir to combine.
Return to a boil and cook for one minute. Turn off the heat, cover pan with a lid and let rest for 5 minutes.
Meanwhile, preheat a large saute pan over medium-high heat.
Season the skin side of the salmon with pepper.
Heat a liberal amount of vegetable oil in the preheated pan. Place the salmon fillets in the pan skin-side down, pressing with a spatula to prevent curling and to crisp the skin. At this point season the flesh side of the salmon with pepper.
Once the skin has begun to crisp, about 2 minutes, turn down heat to medium. Season flesh side with Kosher salt.
Continue cooking until fat begins to ooze from the sides of the fillets and cooking is about 90% complete. At this point if you touch the fillet it should feel relatively firm but still be pink on the top.
Turn the fillet over to the flesh side, cooking just enough to remove the pink color, about 1 minute.
To finish the couscous, fluff with a fork. Taste for seasoning, and add salt and pepper if needed. Gently stir in the chopped parsley and toasted pine nuts.
Serve salmon with couscous immediately, garnishing with parsley sprigs.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 12, 2014
I omitted the raisins and pine nuts but left the rest the same and it was amazing! Ready in mere minutes too so this will be an easy weeknight dinner for us. I loved the chickepeas in the cous cous!