Lemony Salmon with Cherry Tomato Couscous

Name: Lemony Salmon with Cherry Tomato Couscous
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters Heaping couscous; 237 milliliters chopped fresh cilantro leaves; 1 Tbsp grated fresh gingerroot; 1 Tbsp garlic flavored oil, plus 1 teaspoon; 1 pint cherry or grape tomatoes; 3 teaspoons kosher salt or 1 1/2 teaspoons table salt; 1 lemon, halved; 1 teaspoons paprika; 4 fillets salmon fillets; 237 milliliters freshly boiled water

Need a dairy free and pescatarian main course? Lemony Salmon with Cherry Tomato Couscous could be a tremendous recipe to try. This recipe serves 4. One portion of this dish contains roughly 41g of protein, 15g of fat, and a total of 471 calories. This recipe covers 35% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 35 minutes. Head to the store and pick up couscous, garlic oil, grape tomatoes, and a few other things to make it today.

Instructions

This is one of those recipes that is easier to follow than to write: that's to say, there are many bowls involved, which might make this look troublesome and fiddly, but the actual process involved is almost insultingly simple.

Equipment you will use

Bowl

Now, I know that it is not strictly right to indicate that you cook couscous by pouring boiling water over it. In an ideal world, I accept, one should soak the grains in cold water before steaming them over hot, but I take the shortcut, and repeatedly and I apologize to those whom I thereby offend.

Ingredients you will need

Couscous

Grains

Water

Put the couscous into a heatproof bowl, with 2 teaspoons kosher salt (or 1 teaspoon table salt), 1/4 teaspoon of the paprika, and all the grated ginger. Give everything a bit of a mix before adding the hot boiled water. Cover the bowl, either with plastic wrap or a plate, and set aside.

Ingredients you will need

Table Salt

Couscous

Paprika

Ginger

Water

Wrap

Equipment you will use

Plastic Wrap

Bowl

Into another bowl, put the finely chopped onion.

Ingredients you will need

Onion

Equipment you will use

Bowl

In a wide, shallow dish, big enough to take the salmon fillets later, zest the lemon into the dish.

Ingredients you will need

Salmon Fillets

Lemon

Squeeze the lemon juice into the bowl with the onions.

Ingredients you will need

Lemon Juice

Onion

Equipment you will use

Bowl

Add the remaining salt and the paprika to the bowl with the lemon zest and stir in 1 tablespoon garlic flavored oil.

Ingredients you will need

Lemon Zest

Paprika

Garlic

Salt

Cooking Oil

Equipment you will use

Bowl

Halve the cherry or grape tomatoes and put them into yet another bowl. Stir in the remaining teaspoon of garlic flavored oil and set aside.

Ingredients you will need

Grape Tomato

Cherries

Garlic

Cooking Oil

Equipment you will use

Bowl

Heat a large frying pan for the salmon fillets. While the pan is getting hot, add the fillets to the dish with the lemon zest and coat both sides with the mixture.

Ingredients you will need

Salmon Fillets

Lemon Zest

Equipment you will use

Frying Pan

Put the fillets in the hot pan and cook for 2 to 3 minutes on each side, depending on thickness. The fillets should be juicy and have a vivid coral color in the middle, so do check as you cook.

Equipment you will use

Frying Pan

Meanwhile, uncover and fluff the couscous, which should have absorbed all the water.

Ingredients you will need

Couscous

Water

Add the tomatoes with lemony onion mixture and stir with a fork.

Ingredients you will need

Tomato

Onion

Add nearly all of the cilantro to the couscous, and stir it through, then taste for seasoning, adding more salt if needed.

Ingredients you will need

Seasoning

Cilantro

Couscous

Salt

Spoon some couscous onto each plate and arrange a salmon fillet alongside.

Ingredients you will need

Salmon Fillets

Couscous

Sprinkle with a little more cilantro as you hand out each plate.

Ingredients you will need

Cilantro

Equipment

Bowl

Plastic Wrap

Frying Pan

Ingredients

Servings:

237milliliters

Heaping couscous 237milliliters

chopped fresh cilantro leaves 1Tbsp

grated fresh gingerroot 1Tbsp

garlic flavored oil, plus 1 teaspoon 1pint

cherry or grape tomatoes 3teaspoons

kosher salt or 1 1/2 teaspoons table salt 1

lemon, halved 1teaspoons

paprika 4fillets

salmon fillets 237milliliters

freshly boiled water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is GEN5 Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 9 dollars.

GEN5 Chardonnay

A very friendly Chardonnay, with juicy tropical fruit flavors, a hint of creaminess, and a long, bright finish. For five generations our family has lived and worked our land in Lodi, California, always striving to leave the land in a better state for the nextgeneration.