Salmon in a Couscous Crust

Recipe courtesy Tyler Florence

Show: How To Boil WaterEpisode: Go Fish

Rated: 4 stars out of 5Rate itRead users' reviews (30)

RECIPE
COMMENTS & REVIEWS(30)

Cook Time:
25 min
Level:
Easy
Yield:
2 servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: 25 min
Total:: 50 min

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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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Comments & Reviews

recipe Salmon in a Couscous Crust
Tiffany Houston, TX 07-22-2009
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Quick and Easy!
Rated: 4 stars out of 5

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.Read more
recipe Salmon in a Couscous Crust
Vince New York, NY 01-27-2009
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Fantasic and Easy
Rated: 5 stars out of 5

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.Read more
recipe Salmon in a Couscous Crust
Anonymous 01-23-2008
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excellent
Rated: 5 stars out of 5

grat tasting and easy
recipe Salmon in a Couscous Crust
Anonymous 10-17-2006
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yum!
Rated: 4 stars out of 5

I have made this several times and each time have altered it a bit to my taste. I think that there is a little too much... couscous so i reduced to about 3/4 c with 1 cup of water. I leave all of the other ingredient amounts the same--the flavors are great--except that i have a love for capers so I generally double the capers. Also, don't forget to put the olive oil on top before baking. I forgot once and it definitely makes a difference. Also, don't be shy with the salt and pepper--the couscous absorbs a lot. This is a really easy and tasty meal. I certainly recommend it!!Read more
recipe Salmon in a Couscous Crust
MICHELLE Morgan Hill, CA 05-29-2006
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Ate it all
Rated: 3 stars out of 5

I had a lot of prep work but it was all worth it. My family is not big on fish but even they ate it all.
recipe Salmon in a Couscous Crust
Anonymous 04-22-2006
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Delicious and so easy
Rated: 5 stars out of 5

I covered it when I put it in the oven by mistake, but it turned out wonderfully anyway. It wasn't crusty on the top, but... that didn't distract from the delicious flavors. I going to put this one on my list of favorites for when guests come over, or for special occasions. (Although, really, it is easy enough to make for every day dinners, too).Read more