Salmoncouscousanddillparcels Recipes

Steps:

• Cut the salmon fillet in 2 pieces crosswise and place one piece in a deep dish, skin side down. Combine the salt, sugar, peppercorns, and fennel seeds in a small bowl. Wash and shake dry the dill and arrange it over the fish. Sprinkle dry mixture evenly over the dill and salmon. Add Pernod over the top of salmon. Place the other piece of salmon over the dill and spices, skin side up. Cover the dish with plastic wrap or aluminum foil. Place a smaller dish on top of the plastic wrap and weight it with heavy cans. Refrigerate the salmon for at least 2 to 3 days, turning it every 12 hours and basting it with the liquid that collects.
• To serve, lay the salmon fillets flat on a cutting board and scrape off most of the dill and spices. Slice with a long, thin knife, as you would for smoked salmon. Lay the slices of bread on a cutting board, spread with the Gravlax Sauce, and place a slice of salmon on top, covering the bread completely. Cut each bread slice in half, decorate with a sprig of dill, and serve at room temperature.
• Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.

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.

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.

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.

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.