Salmon over Couscous with Spinach and an Artichoke Puree

5m
Prep Time
15m
Cook Time
20m
Ready In


"Can you believe ... that this whole dish, has only 7 ingredients. Eight (8) if you want to add the 'optional' pine nuts. It is easy, quick, and full of flavor - it's hard to imagine how easy it is. By the time the couscous is done - so is the salmon and the sauce. Simply add your favorite vegetable on the side; and dinner is on the table."

Original is 4 servings
  • SALMON
  • COUSCOUS
  • ARTICHOKE PUREE

Nutritional

  • Serving Size: 1 (675.1 g)
  • Calories 910.3
  • Total Fat - 41.6 g
  • Saturated Fat - 5.8 g
  • Cholesterol - 217.8 mg
  • Sodium - 836.5 mg
  • Total Carbohydrate - 42.3 g
  • Dietary Fiber - 3.6 g
  • Sugars - 4.3 g
  • Protein - 87.5 g
  • Calcium - 93.2 mg
  • Iron - 6.3 mg
  • Vitamin C - 8.4 mg
  • Thiamin - 1.1 mg

Step by Step Method

Step 1

Salmon Prep ... The first thing you want to do, is to remove the fish from the refrigerator to take the chill off. You never want to cook with cold seafood. Let it rest on the counter, as you 'prep' the other ingredients. Then, season the top of the fish with salt and pepper. If it is skin on - that is ok. Once the salmon is cooked, the skin will come right off.

Step 2

Artichoke Puree ... Drain the artichokes, and rough chop (you need 1 cup, after drained); but, save that liquid. Add the artichokes, the reserved liquid (start out with 1/2 tablespoon), lemon juice (start out with 1 teaspoon), and 2 1/2 tablespoons good olive oil to a blender; and, puree/pulse until smooth. Add more lemon or more of the artichoke liquid, if you like. I usually add all the lemon juice; but, I don't always add all the reserved liquid - it really depends on personal taste, and the brand of the artichokes you use. Also, season with salt and pepper if you like. I season very lightly, then pulse one more time to combine all the ingredients. Transfer to a small bowl or measuring cup, and cover with plastic wrap. This will be reheated in the microwave before serving.

Step 3

Couscous and Spinach ... Another 1 pot, quick dish. Now, I love to buy the Near East brand; they have a 'Toasted Pine Nut' couscous which I love. However, you can really use any instant or quick cooking couscous brand you like. You want to end up with, approximately 2 1/2-3 cups cooked couscous. Cook the couscous according to package directions; but, use chicken broth vs water; it adds lots of flavor. You want to bring the liquid up to a light boil, then add the couscous, stir, immediately remove from the heat; add the spinach, but DO NOT stir. Cover tightly, and let it rest 5-10 minutes, as you prepare the salmon.

Step 4

Salmon ... I prefer to use a non-stick pan if possible; and, one that has some kind of a lid. Bring the pan up to medium heat; and add just enough oil to lightly coat the bottom of the pan. You can also use a non-stick spray if you want. Next, add the salmon flesh side down, and cook two minutes; then flip. You really don't want it to brown or crisp up. Then, add the broth, and cover - you can even use foil if that is all you have. You want about 1/3-1/2" broth in the pan - just enough for the salmon to lightly steam vs brown. The amount of broth will depend on the size pan you are using. Make sure that it is on medium to medium low heat, so it cooks slowly. Another 5-8 minutes cooking time, depending on the thickness; you want the salmon, firm, but still slightly red in the middle. I love a 'medium doneness.' But, cook it, how you like. If you like it more done ... it may take a couple more minutes.

Step 5

Finish ... Couscous - Add 1 tablespoon of the reserved artichoke oil to the couscous; and, fluff using a fork. Make sure to incorporate all the spinach. If you happen to use the Near East brand with Pine Nuts, you probably won't need any salt and pepper. If you used a plain couscous; season with salt and pepper if needed - and, add the 'optional' pine nuts if you like.

Step 6

Sauce - Warm up the artichoke sauce in the microwave - 30-60 seconds on medium heat, just until it is warm - not hot.

Step 7

Plate, Serve, and ENJOY! ... Plate the couscous and spinach, top with a salmon filet. Note: If the salmon has skin on - you will be able to pull it right off; or use your spatula to 'slide' the salmon right off the skin. Then, spoon the artichoke sauce over the salmon, and garnish with a lemon wedge.

Step 8

As I said, a simple steamed or sauteed vegetable would be perfect. One of my favorite sides happens to be a tomato, olive and Feta salad. A perfect side to this dish.

Tips


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