Salmoncouscoussalad Recipes

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.

Steps:

• Combine couscous and broth in a saucepan, bring to a boil.
• Turn off heat and let stand for about 10 minutes, or until the water is absorbed.
• Add the next 8 ingredients to the couscous, mixing thoroughly.
• Heat the grill or broiler. Grill or broil the salmon for 4-5 on each side, or until fish flakes easily with a fork.
• Serve salmon with couscous vegetable salad. Place lemon wedge on plates for individual use.

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.

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).

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.

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.