Salmon And Couscous Pie Recipes

SALMON WITH COUSCOUS AND PEAS

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.

SALMON IN A COUSCOUS CRUST

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).

SALMON AND COUSCOUS BAKE

Steps:

• Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray. Cut fish into 4 serving pieces.
• Stir couscous, seasoning packet from couscous mix, water, oil, lemon juice, 1/2 teaspoon dill weed, the zucchini and summer squash in baking dish. Place fish on couscous mixture. Sprinkle fish with 1/4 teaspoon dill weed.
• Cover and bake 20 to 25 minutes or until liquid is absorbed and fish flakes easily with fork. Sprinkle with pine nuts.

SALMON AND COUSCOUS SALAD WITH CUCUMBER-FETA DRESSING

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

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.