Salmon with Couscous and Peas

Total Time:
30 min
Prep:
5 min
Inactive:
5 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 4 skin-on center-cut wild salmon fillets (about 1 inch thick; 5 ounces each)
  • Kosher salt and freshly ground pepper
  • 2 teaspoons extra-virgin olive oil
  • 1 small white onion, finely chopped
  • 1/2 cup frozen peas
  • 3/4 cup low-sodium chicken broth
  • 1/3 cup sliced pitted Spanish olives with pimientos
  • 1/4 cup golden raisins
  • 2 tablespoons salted roasted pepitas (green pumpkin seeds)
  • 1 tablespoon hot sauce
  • 1/2 cup couscous
  • Lime wedges, for serving
Directions
  • 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.

  • Photograph by Ryan Dausch


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