Looks like grizzlies in B.C. won't be getting their fair share of salmon
before winter this year, as salmon runs are becoming less frequent in rivers
and streams: Salmon Shortages Stressing Out Grizzlies. I'm a grumpy bear
when I wake up hungry too, so who can blame the grizzlies if they're a little
grouchy? Although BC residents should be careful on the trails this
spring...remember don't run away or climb trees.
This recipe is really quite simple to prepare. Just be sure to have at least 4 dishes ready to go and be patient with the tedious steps involved. This salmon and couscous dinner is based off Nigella Lawson’s recipe “Lemony Salmon with Cherry Tomato Couscous” where fair warning is also given about the many bowls used in this recipe. Adding ginger to couscous blew my relationship with durum wheat to another world, so the work is well worth the effort.
You'll need:
200g couscous
1 ½ teaspoons regular salt
½ teaspoon paprika
1 tablespoon freshly grated ginger
1 cup boiled water
½ small red onion, finely chopped
Zest and juice of 1 lemon
4 minced garlic cloves
1 tablespoon olive oil
300g cherry tomatoes
2 salmon fillets
4 tablespoons fresh coriander
Place the 200g of couscous in a heat proof bowl along with 1 teaspoon of salt, 1/4 teaspoon of paprika and 1 tablespoon of freshly grated ginger.
Be sure to peel the ginger before grating it. It's also much easier to grate frozen ginger because it's less stringy. For this reason, I usually have peeled ginger in the freezer for recipes like this one.
Be sure to peel the ginger before grating it. It's also much easier to grate frozen ginger because it's less stringy. For this reason, I usually have peeled ginger in the freezer for recipes like this one.
Stir together the couscous, salt, paprika, and ginger. Then add 1 cup of boiled water. Quickly cover the bowl with a plate and set aside.
Chop 1/2 of the small red onion into fine pieces. Place in a bowl and set a side.
Select a wide and shallow dish which will be used to place the salmon in later. Grate the lemon zest into the dish.
Using the same lemon, squeeze out the juice and add to the bowl of chopped onions.
Back to the lemon zest dish, add 1/2 teaspoon of salt, 1/4 teaspoon of paprika, 1 teaspoon of olive oil, and 2 minced cloves of garlic.
After washing 300g of cherry tomatoes, half them lengthwise and transfer to a bowl. Then stir in 1 teaspoon of olive oil and 2 minced cloves of garlic.
Heat a large fry pan for the salmon. Take both fillets and turn them in the zest dish so they're covered with lemon zest, paprika, olive oil, garlic, and salt.
Place the seasoned salmon on a hot fry pan and cook for 2-3 minutes per side, of course, this will depend on the thickness of your fillets. Be sure the salmon is cooked enough so that you can use a fork to separate the layers of fakes in each fillet.
While the salmon is frying, go back to the couscous and fluff it up with a fork. Add the tomatoes and onion, and stir together so everything is evenly combined. Then chop 4 tablespoons of coriander and stir it into the couscous.
I didn't have fresh coriander on hand and left it out of the recipe.
I didn't have fresh coriander on hand and left it out of the recipe.
Spoon some couscous onto the same plate as the salmon and enjoy with some cold and crisp white wine.
TIP: No one needs that much couscous with this dish as shown in the above photo. Half of that amount will be more than enough. Also, the coriander adds more colour to the overall look of the dish. Garnish with a lemon, and you're friends will be talking about this dinner for weeks.
