Photo: Salmon in a Couscous Crust Recipe
Ingredients
- 1/2 bunch fresh flat-leaf parsley, chopped
- 1/4 cup golden raisins, coarsely chopped
- 3 tablespoons coarsely chopped green olives
- 2 tablespoons capers, chopped
- 3 tablespoons pine nuts, toasted and coarsely chopped
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- 1 lemon, juiced
- Salt and freshly ground black pepper
- 1 1/2 cups couscous (see note)
- 2 (6-ounce) salmon fillets skinned
- 2 cups water
Directions
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).
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By lcrooney
Bar Harbor, ME
on July 25, 2011
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I substituted about 1/4 to 1/3 cup sun-dried tomato pesto for the golden raisins/green olives/pine nuts, and used the smaller amount of couscous & stock mentioned (I used fish stock, though chicken would work equally well. Really delicious dish - and so easy to prepare AND clean up! Works equally well for busy workdays and lazy weekends!
By tiffykat
Vancouver, BC
on July 22, 2009
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Not bad...a bit too much couscous though so next time I will reduce that. I also didn't use the green olives because i don't like them, wonder if next time I should since the dish was lacking in bold flavor. Would also use 2 lemons next time. Super easy to put together though and is pretty impressive! My husband who doesn't even like couscous ate it.
By vince_josaphs_4...
New York, NY
on January 27, 2009
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As long as you can find good pitted olives (or don't mind pitting good olives, this recipe isn't difficult to prepare at all - and well worth the effort.
The only changes I make is that I rinse the brine off the capers.
I also add chopped Peppadews - awesome - it added nice red color too.
This is my new favorite salmon recipe - and we always have leftover couscous.
I use 1 cup of couscous and 1 and 1/3 cups water (per the recipe note, as it's perfect for 2 people.
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