Baked Salmon Over Couscous

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Submitted by The Doctor

Introduction[edit]

This recipe was the first time I had ever cooked fish and it came out great. A few goons have made it in the past and have also had great results. It's good for you and very simple to make.

Ingredients[edit]

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  • 2 fresh salmon fillets
  • 1 medium lemon
  • 1 green bell pepper
  • Apprx. 250g couscous
  • 250ml chicken or vegetable stock
  • Extra virgin olive oil
  • Fresh baby spinach
  • Fresh green beans
  • 6 small new potatoes
  • Fresh basil
  • Fresh chives
  • Salt
  • Freshly ground black pepper

A note on measurements[edit]

You'll probably notice that some ingredients have measurements while others do not. This recipe was done on the fly and some things just weren't measured. Use your own judgement with the herbs and keep in mind fresh spinach will cook away to less than half of it's size so make sure you have enough for two. If you opt for frozen spinach be sure to thaw it fully and drain it as best you can.

Preparation[edit]

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Lightly grease a medium to small glass baking dish. Place your fillets in the dish and add a pinch of salt, grind over a little pepper. Lightly brush with your extra virgin.

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Roughly chop about three full chives and sprinkle over your salmon. You don't want a lot of basil here because that's going to go into your couscous as well, and you don't want to be overpowered. Chop a small amount of basil and sprinkle over the fillets.

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Cut your lemon in half. Squeeze the juice of one half evenly over your fillets. Cut the other half into slices and lay them over your fillets.

At this point, you are ready to cook your fillets. If electric, preheat your oven to 350 degrees Fahrenheit. If gas, mark 3. While your oven is heating, start on your couscous.

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Mix your 250mL of stock with one tablespoon of olive oil. If you are using a packaged stock, add no salt. If you are making your own stock from scratch, add a half a teaspoon of salt. Do not add salt if you are using pre-made stock. Most stocks are very, very salty already and you will ruin your couscous.

Bring this mixture to a simmer in a saucepan. Once your stock mixture is simmering, add your couscous. Cover the pan, turn the heat down to a slow simmer. Keep an eye on this until the couscous has absorbed all of the liquid.

While your couscous is cooking, place the fillets in the middle rack of the oven. Set your timer to 15 minutes. This should cook your fish and give you enough time to prepare the rest of your meal. If you like your fish a little firmer or your oven is a little cold, add an extra five minutes, but no more. Halfway through cooking your couscous, add one half tablespoon of finely chopped basil.

When your couscous has absorbed all of the liquid, remove the pan from the heat and allow to sit.

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Rinse your new potatoes and pop them in a saucepan of cold water with a pinch of salt. Bring water to a powerful boil and cook for seven minutes. Your potatoes should not be soft. They should come out of the water firm, do not overcook.

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While potatoes are boiling, slice green pepper in one half to three quarters. Slice into desired eating size. Three minutes into boiling potatoes, lightly grease a frying pan with olive oil, sprinkle with salt and pepper. Toss green pepper into pan with green beans. Toss rapidly over high heat. Once the pepper and beans has been cooked almost to completion, add a large handful of baby spinach. Toss spinach over high heat until limped. Do not cook until mush. Do not overcook peppers or beans. Your vegetables should not turn yellow, they should not be soft.

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Plate your couscous. spread it out over your plate so that it separates. Do not lump it, or it will stick together.

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Evenly spread your green veg over the couscous. Place your cooked new potatoes on the side and add a small dollop of margarine to each. Take your fillets out of the oven and place over veg and couscous.