Recipe courtesy of Michael Lomonaco

Pan Roasted Salmon with Couscous and Chili Vinaigrette

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  • Level: Easy
  • Yield: 4 servings
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Ingredients

4 1/2inch thick salmon steaks, skin on, 5 to 6 ounces each

Salt and freshly ground black pepper to taste

2 tablespoons olive oil

2 large shallots, peeled and finely chopped (about 1/4 cup)

3 tablespoons tiny nonpareil capers, coarsely chopped

1/4 cup pitted and chopped Nicoise or Kalamata olives

Juice of 1 lime (about 2 tablespoons)

1/4 cup dry white wine

1 recipe Roasted Tomato Couscous (recipe follows)

4 teaspoons Chili Vinaigrette (recipe follows)

COUSCOUS WITH ROASTED TOMATO

4 beefsteak tomatoes, halved and seeded

3 tablespoons olive oil

1 cup "quick" couscous, steamed according to package directions

2 tablespoons chopped or julienne basil

Salt and freshly ground pepper to taste

Vinaigrette :

2 tablespoons sherry vinegar

1 tablespoon honey

1 small jalapeno pepper, seeded and finely diced

1/4 teaspoon ground cumin

1/4 cup finely chopped scallions

Salt and pepper

4 tablespoons olive oil

CHILI VINAIGRETTE

1/4 cup white wine vinegar

1 tablespoon mustard

1/2 cup olive oil

1 tablespoon ancho chili paste

1 teaspoon ground cumin

Directions

  1. Season the salmon steaks with salt and pepper. Heat the olive oil in a saute pan or skillet over
  2. medium heat for 1 minute. Add the salmon steaks, and cook 3 to 4 minutes, until the flesh is nicely browned and crispy. Turn the salmon steaks over, and another 3 to 4 minutes. Add the shallots to the pan and cook together with the salmon for another minute. Add the capers, olives, lime juice, and white wine. Cover the pan, lower the heat, and cook for 3 minutes. Remove from the heat and serve immediately on a bed of Couscous with Roasted Tomato. Drizzle 1 teaspoon of Chili Vinaigrette over each salmon steak just before serving.

Vinaigrette :

  1. Preheat oven to 200 degrees. Cut the tomatoes in half and place them, cutside down, on a baker's rack set in a roasting pan and placed in a 200 degree oven for 15 minutes. After 15 minutes, the skins can be easily plucked off the tomatoes, using your fingers, a pair of tongs, or a fork.
  2. Drizzle the peeled tomato halves with olive oil and return them to the 200 degree oven for another 11/2 hours, until the tomatoes are roasted to a dark red. The excess moisture will have evaporated, and the remaining tomatoes will have a delicious concentrated flavor and aroma.
  3. Prepare the vinaigrette by combining the vinegar, honey, jalapeno, cumin, scallions and salt and pepper in a mixing bowl. Whisk together thoroughly before slowly drizzling in the oil completely. Cook the couscous according to the package directions. Cut the roasted tomato halves into quarters, and combine with the steamed couscous. Add the basil and adjust the seasoning. Drizzle with vinaigrette. And toss to combine.
  4. 4 servings

CHILI VINAIGRETTE

  1. Whisk together vinegar, mustard and oil. Add chili paste and cumin. Serve on the side with roast salmon.;