Salmon And Couscous Recipes

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SALMON WITH COUSCOUS PILAF



Salmon with Couscous Pilaf image

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

1 pound carrots (about 6 medium), quartered lengthwise and sliced 1/8 inch thick diagonally
1 cup uncooked couscous
1/2 cup slivered almonds
1/2 cup raisins
1/4 cup chopped fresh mint
1 tablespoon olive oil
Coarse salt and ground pepper
4 skinless salmon fillets (6 to 8 ounces each)
Lemon wedges, for serving

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.

SPICE & HONEY SALMON WITH COUSCOUS



Spice & honey salmon with couscous image

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

2 lemons
2 tsp ras-el-hanout spice (we used Bart - or see Know-how, below)
1 large or 2 small garlic cloves , crushed
bunch spring onions , thinly sliced
3 tsp olive oil , plus extra for drizzling
2 boneless, skinless salmon fillets
140g couscous
2 tsp clear honey
handful mint , leaves finely sliced

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

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).

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

SALMON COUSCOUS SUPPER



Salmon Couscous Supper image

With its delicate texture and superior flavor, leftover salmon should never go to waste! Jenny Brown of Bloomington, Indiana uses extra portions of couscous and salmon to create this appetizing dish.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 7

1/2 cup fresh broccoli florets
1/2 cup sliced fresh carrot
1/2 cup sliced fresh mushrooms
2 garlic cloves, minced
10 ounces fully cooked salmon, cut into chunks
1/2 cup cooked couscous
3 tablespoons reduced-sodium soy sauce

Steps:

  • Place broccoli and carrot in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender., In a large skillet coated with cooking spray, saute mushrooms and garlic for 2 minutes. Add broccoli and carrot; saute 2 minutes longer. Stir in the salmon, couscous and soy sauce; heat through.

Nutrition Facts : Calories 345 calories, Fat 16g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 1010mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 33g protein.

SALMON AND COUSCOUS SALAD WITH CUCUMBER-FETA DRESSING



Salmon and Couscous Salad With Cucumber-Feta Dressing image

The dressing in this 30-minute recipe is inspired by green goddess dressing and mast-o khiar, a Persian side dish of cucumbers and yogurt. Here, thick yogurt is combined with fresh herbs, tangy feta and crunchy Persian cucumbers. If you have trouble finding Persian cucumbers, they can be swapped for similarly sweet-skinned English cucumbers or peeled regular cucumbers. Flaking the salmon into the salad evenly distributes it and is a nice alternative to serving a fillet for dinner. Leftover salad can be enjoyed cold for lunch the next day, freshened up with a squeeze of lime juice and more fresh herbs.

Provided by Yasmin Fahr

Categories     brunch, dinner, lunch, salads and dressings, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

3 (6-ounce) skin-on (or skinless) salmon fillets
2 tablespoons olive oil, plus more for drizzling
Kosher salt and black pepper
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 limes, 1 halved and 1 zested and juiced
1 1/2 cups pearl couscous
1 1/2 cups baby arugula
1 cup thick, full-fat yogurt, such as Greek, Skyr or labneh
1/2 cup crumbled feta
1/4 packed cup fresh flat-leaf parsley, cilantro or dill leaves and tender stems, roughly chopped
1/4 packed cup fresh mint leaves and tender stems, roughly chopped
1 Persian cucumber, diced into 1/2-inch pieces (about 3/4 cup)
2 scallions, light green and white parts sliced

Steps:

  • Heat the oven to 400 degrees. In the center of a sheet pan, place salmon skin-side down. Pat the salmon dry, then coat with 2 tablespoons olive oil. Season with salt, pepper, 1/2 teaspoon cumin and 1/2 teaspoon turmeric. Coat 1 of the lime halves in some of the olive oil in the pan, then place cut-side up in the corner.
  • Roast the salmon on the center rack until opaque on the outside and light pink in the center, about 18 minutes. Remove from the oven and let cool slightly.
  • While the salmon roasts, make the couscous: In a lidded pot over medium-high heat, toast the couscous, uncovered, stirring until fragrant, about 3 to 4 minutes. Add 3 cups water, season with salt, cover and bring to a boil. Reduce heat to maintain an active simmer, then cook until the couscous is tender and most of the liquid has been absorbed, 8 to 10 minutes. Drain the couscous in a colander, then drizzle with olive oil, tossing to coat. Stir in the arugula, letting it wilt. Leave in the sink to cool slightly while you make the dressing.
  • Prepare the dressing: In a serving bowl, combine the yogurt with 1/4 cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the remaining 1/2 teaspoon cumin, plus 1/4 cup feta, most of the herbs (reserving some for garnish) and the cucumber. Stir to combine, then season to taste with salt. Set aside.
  • Add the cooked couscous and arugula to the yogurt mixture, tossing to combine. Remove the salmon from the skin, then flake with a fork. Add half the salmon to the couscous, mixing it together. Place the remaining salmon on top, squeeze the roasted lime half over the dish, then garnish with the scallions, remaining feta, parsley and mint. Quarter the remaining lime half and serve it on the side.

SALMON AND COUSCOUS PIE



Salmon and Couscous Pie image

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

Provided by Sackville

Categories     Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

3 large eggs
350 g spinach
150 g couscous
1 lemon
500 g salmon
3 tablespoons chopped fresh dill
425 g ready-rolled puff pastry, made into two sheets
300 g Greek yogurt
flour, for dusting
salt and pepper

Steps:

  • Boil two of the eggs for ten minutes, then cool, drain and peel.
  • Wilt the spinach in a bit of boiling water.
  • Let cool, then press as much water as you can out of the spinach.
  • Place the couscous in a bowl.
  • Squeeze juice from half of the lemon into the bowl, add 300ml boiling water and give it a good stir.
  • Cover and leave for up to 10 minutes, then use a fork to loosen the grains.
  • Cut the salmon into large chunks and squeeze the juice from the other half of lemon on top.
  • Season generously with pepper and 1 tbsp of the dill.
  • Roughly chop the eggs into big pieces.
  • Season with salt and pepper.
  • Oil a flat baking sheet and lay out one of the pieces of puff pastry.
  • Whisk the remaining egg and then brush a 1 inch border around the pastry.
  • Cover with half the spinach.
  • Stir half the yoghurt and 1 tbsp of the dill into the couscous and spoon half of that mixture over the spinach.
  • Top with the fish and egg.
  • Add the rest of the couscous and then the last of the spinach.
  • Lay the second sheet of pastry over the filling.
  • You may need to dust your worktop with flour first and just roll it a little bit, to make it slightly bigger than the bottom piece.
  • Crimp the edges together with a fork, then paint the surface with beaten egg and roll the border towards the centre.
  • Make a few steam holes with a fork or knife and put into a moderate oven (350 F or 180C).
  • Cook for 20-30 minutes until the pastry is puffed, golden and cooked through.
  • Serve in thick slices with a sauce made of the remaining dill and yogurt.

SALMON WITH TOMATO-GOAT CHEESE COUSCOUS



Salmon with Tomato-Goat Cheese Couscous image

Rich with goat cheese and tomato, this recipe works for a weeknight supper or an elegant company dinner-and is adjustable for number of people. -Toni Roberts, La Canada, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 salmon fillets (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 cup chicken stock
3/4 cup uncooked whole wheat couscous
2 plum tomatoes, chopped
4 green onions, chopped
1/4 cup crumbled goat cheese

Steps:

  • Sprinkle salmon with salt, garlic salt and pepper. Heat oil in a large skillet over medium-high heat; add salmon skin side up and cook 3 minutes. Turn fish and cook an additional 4 minutes or until fish flakes easily with a fork. Remove from heat and keep warm., In a large saucepan, bring stock to a boil. Stir in couscous. Remove from heat; let stand, covered, until stock is absorbed, about 5 minutes. Stir in tomatoes, green onions and goat cheese. Serve with salmon.

Nutrition Facts : Calories 414 calories, Fat 19g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 506mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 6g fiber), Protein 32g protein. Diabetic Exchanges

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

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