Thursday, March 06, 2008

Curried Salmon on a bed of Morrocan Couscous

Using wild salmon is imperative--if you're lucky enough to have a fishmonger (or access to the internet) you can ask/look for Yukon King Salmon. Yukon River salmon has the highest fat content of all salmon--nearly 35% of the fish is oil. Salmon, and their fat in particular, are so good for you; they're full of Omega oil, which is beneficial for hearts and brains.

If you're not a fan of couscous, you can substitute any fragrant whole grain such as brown basmati rice or farro.

The recipe will make enough couscous for leftovers. You can add shredded rotisserie chicken to it for another filling, healthy meal.

-1 Lb salmon steak, cut into two portions
-2 tsp. curry powder of your choosing
-4 to 5 handfuls of large pearl couscous
-1 Tbls. rock salt
-1 carrot, washed and grated
-1 1/2 C. golden raisins
-1/2 C. sliced almonds
-1/2 sweet or red onion, finely diced
-1 C. to 1 1/2 C. full fat plain yogurt (a mild yogurt works well here, I used Brown Cow)
-3 to 4 tsp. curry powder (more or less to taste)

1. Preheat your oven to 450. Line a baking sheet with aluminum foil.
2. Fill large heavy bottomed dutch oven 2/3 full of hot water. Add rock salt and bring to rolling boil. Add couscous to boiling water and let boil gently, uncovered, for 10 minutes or until done. Drain well and set aside.
3. Place salmon steaks, skin side down, onto the foil-covered baking sheet and sprinkle each piece with 1 tsp. of the curry powder.
4. Bake salmon steaks (if approx. 1" thick in the middle) 9-10 minutes for medium-well; adjust baking time according to your preference.
5. While salmon bakes, add carrot, raisins, almonds, and onion to the couscous.
6. Mix together the yogurt and curry powder in a small bowl.
7. Pour yogurt mixture over couscous and stir well.
8. Spoon couscous mixture into two plates or bowls. Place one salmon steak on each plate.

Dig in!

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