High Calcium Salmon Couscous Recipes

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SALMON WITH COUSCOUS AND PEAS



Salmon with Couscous and Peas image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 skin-on center-cut wild salmon fillets (about 1 inch thick; 5 ounces each)
Kosher salt and freshly ground pepper
2 teaspoons extra-virgin olive oil
1 small white onion, finely chopped
1/2 cup frozen peas
3/4 cup low-sodium chicken broth
1/3 cup sliced pitted Spanish olives with pimientos
1/4 cup golden raisins
2 tablespoons salted roasted pepitas (green pumpkin seeds)
1 tablespoon hot sauce
1/2 cup couscous
Lime wedges, for serving

Steps:

  • Season the salmon with salt and pepper. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon skin-side down and cook until almost cooked through and the skin is dark golden and crisp, about 8 minutes. Flip the salmon and remove the skillet from the heat; let sit until just cooked through, about 5 minutes.
  • Meanwhile, heat the remaining 1 teaspoon olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the peas, chicken broth, olives, raisins, pepitas, hot sauce, 1/2 teaspoon salt and a few grinds of pepper. Increase the heat to high and bring to a boil, then stir in the couscous. Remove from the heat, cover and let sit 5 minutes.
  • Fluff the couscous with a fork. Serve the salmon with the couscous and lime wedges.

Nutrition Facts : Calories 370, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 66 milligrams, Sodium 631 milligrams, Carbohydrate 32 grams, Fiber 3 grams, Protein 35 grams, Sugar 8 grams

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 IN A COUSCOUS CRUST



Salmon in a Couscous Crust image

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 11

1/2 bunch fresh flat-leaf parsley, chopped
1/4 cup golden raisins, coarsely chopped
3 tablespoons coarsely chopped green olives
2 tablespoons capers, chopped
3 tablespoons pine nuts, toasted and coarsely chopped
1/4 cup extra-virgin olive oil, plus extra for drizzling
1 lemon, juiced
Salt and freshly ground black pepper
1 1/2 cups couscous (see note)
2 (6-ounce) salmon fillets skinned
2 cups water

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large bowl, stir together the parsley, raisins, olives, capers, pine nuts, olive oil, and lemon juice and season with salt and pepper; stir in the couscous to moisten completely and season generously with salt and pepper.
  • Put the salmon in a single layer in a smallish buttered gratin dish or baking dish (bottom measured 10 by 7 1/4 inches; 2.8 liter); the fillets should not touch one another. Sprinkle with salt and pepper and drizzle with a little olive oil. Now spoon the couscous mixture over the top of the fish so that it completely covers them and fills in the whole dish at the same time. Pour over the water. Drizzle with olive oil. Put the dish in the oven and bake 25 minutes. Use a large spoon to spoon out the salmon and the couscous.
  • Note: 1 cup couscous plus 1 1/3 cups water is a better quantity to serve 2 if you have a smaller gratin dish or baking dish (remaining quantities are the same).

BAKED SALMON WITH COUSCOUS PILAF



Baked Salmon With Couscous Pilaf image

Make and share this Baked Salmon With Couscous Pilaf recipe from Food.com.

Provided by Geema

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

6 medium carrots
1 cup uncooked couscous
1/2 cup slivered almonds
1/2 cup raisins
1/4 cup of fresh mint, chopped
1 tablespoon olive oil
sea salt
fresh ground pepper
4 skinless salmon fillet, 7 ounces each
lemon wedge

Steps:

  • Preheat oven to 450 degrees F.
  • Slice the carrots lengthwise and then in 1/8 inch diagonal sections.
  • In a 9x13 inch baking pan, mix together the carrots, couscous, almonds, raisins, mint, oil, salt and pepper and 1 1/4 cups of water.
  • Place the salmon fillets on top of this mixture and season generously with more salt and pepper.
  • Cover the pan with a piece of aluminum foil.
  • Bake for 30-35 minutes, or until fish is opaque.
  • Transfer fish to plates.
  • Fluff couscous with a fork and place next to salmon on plates.
  • Serve with lemon wedges.

Nutrition Facts : Calories 357.5, Fat 10.6, SaturatedFat 1.1, Sodium 60, Carbohydrate 58.4, Fiber 7, Sugar 14.8, Protein 9.8

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