Recipes, re-invented from cooking shows
Salmon with Israeli Couscous
Prep. Time:
Baking Time:
Total Time:
15 mins
25 mins
40 mins
Serves:
4 servings
Chef's Notes: The key to perfect Israeli couscous is treating it like risotto - adding liquid gradually and stirring frequently for a creamy texture. Don't move the salmon once it hits the pan - this ensures crispy skin. The herb oil can be made up to 2 hours ahead and stored at room temperat...
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Ingredients
FOR THE SALMON:
4 salmon fillets with skin (6 oz each)
2 tablespoons olive oil
Salt and freshly ground black pepper
FOR THE ISRAELI COUSCOUS;
1½ cups Israeli couscous (pearl couscous)
1 cup dry white wine
2½ cups warm chicken stock
2 tablespoons unsalted butter
Salt to taste
FOR THE ROASTED VEGETABLES:
1 medium zucchini, diced (about ¾-inch pieces)
1 red bell pepper, diced
1 yellow bell pepper, diced
2 tablespoons olive oil
Salt and freshly ground black pepper
FOR THE RAINBOW CHARD:
1 bunch rainbow chard (about 1 lb), stems removed and leaves chopped
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper
FOR THE FRESH HERB OIL:
½ cup mixed fresh herbs (parsley, dill, chives), roughly chopped
½ cup extra-virgin olive oil
Pinch of salt
Why buy an expensive pot when you only need a pinch? We sell tiny quantities
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Instructions
Prep Work:
Preheat oven to 425°F.
Prepare all vegetables: dice zucchini and bell peppers, remove chard stems and chop leaves, mince garlic.
Remove salmon from refrigerator 15 minutes before cooking to bring to room temperature.
Warm chicken stock in a small saucepan and keep warm on low heat.
Cooking:
Start the vegetables:
Toss diced zucchini and bell peppers with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-18 minutes until tender and lightly caramelized.
Make herb oil:
In a blender or food processor, combine herbs with olive oil and a pinch of salt. Blend until smooth and bright green, about 1 minute. Strain through fine-mesh sieve if desired. Set aside.
Cook the couscous :
In a large saucepan, toast the Israeli couscous over medium heat for 2-3 minutes, stirring frequently, until lightly golden and fragrant.
Add white wine and cook, stirring, until mostly absorbed, about 2-3 minutes.
Add warm chicken stock ½ cup at a time, stirring frequently like risotto. Wait until each addition is mostly absorbed before adding more. This will take about 12-15 minutes total. The couscous should be tender but still have a slight bite.
Stir in butter and season with salt. Keep warm.
Cook the salmon:
Pat salmon fillets dry and season generously with salt and pepper.
Heat 2 tablespoons olive oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering.
Place salmon skin-side down and cook without moving for 5-6 minutes until skin is golden and crispy.
Flip carefully and cook for 2-3 minutes more for medium-rare (internal temperature of 125°F).
Finish the chard:
While salmon rests, heat 2 tablespoons olive oil in a large skillet over medium heat.
Add minced garlic and cook for 30 seconds until fragrant.
Add chopped chard and cook, tossing frequently, just until wilted, about 2-3 minutes. Season with salt and pepper.
To Serve:
Spoon the creamy couscous into shallow bowls. Place salmon fillets skin-side up on top of the couscous. Arrange roasted vegetables and wilted chard alongside. Drizzle generously with the fresh herb oil and serve immediately.
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