Salmon with Israeli Couscous
Prep. Time:
15 mins
Baking Time:
25 mins
Total Time:
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 temperature.
For wine pairing, try a crisp Sauvignon Blanc or Pinot Grigio.
Ingredients
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.
