Chris' Recipes

Bon Appetite!

Pan-fried Salmon with Couscous and Red Sauce

Written By: Chris - Oct• 27•14

I had some awesome fresh Salmon and was looking at ingredients that I had on hand in the pantry and fridge for ideas to change it up.  Both Bill and I love Couscous, which is a traditional Berber dish of semolina (granules of durum wheat) that is generally cooked by steaming.  It is traditionally served with a meat or vegetable stew spooned over it.

When I’m looking for a simple side dish, I reach for the Near East brand Couscous (pronounced Koose-Koose).  It is made from tiny granules of pasta and is a staple in many cuisines around the world. Cooked and served like rice, it has been around for centuries. With it’s light and fluffy texture and ability to be combined with many delicious spices, it has grown in popularity in the US and is now featured in many types of cuisines.

The Near East Brand, cooks in five minutes and is versatile as it is convenient. I usually serve it as a side dish and decided to combine it with some of my left over Italian Tomato Red Sauce and it was awesome!  This looks difficult, but it’s simple and can be prepared in no time at all!

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Ingredients:

4 Salmon Fillets, center-cut and skin off
2 Tablespoons Extra Virgin Olive Oil
Kosher Salt and Black Pepper, freshly ground  

near east couscous parmesan

Near East brand Couscous, plain or parmesan prepared to package directions
2 Cups red sauce (link above)
Fresh Basil, julienned to taste
Parmesan, grated to taste 

Allow the salmon to come to room temperature for at least 10 minutes before cooking.

Warm a cast iron skillet with oil over medium-high heat.  Season the fish with salt and pepper.  Place the salmon in the pan and cook until golden brown on one side, about four minutes.  Turn the fish over with and cook until it feels firm to the touch, about three minutes more.

Combine the red sauce with the cooked couscous and transfer the fish on top to serve.  Garnish with cheese and fresh basil.

I served this with a modified version of our favorite roasted beet and goat cheese salad on top of a bed of arugula and candied nuts.

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I served it with some quick seared asparagus and paired it with a wonderful 2010 Sonoma Coast Pino Noir from Cosentino Winery.

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Enjoy!

Cheers!
~Chris

 

 

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