Poached Salmon With Saffron Scented Couscous And Roasted Vegetables

Fresh salmon. macro

Ingredients (serves 4)

1 1/2 c couscous

1 1/2 lb salmon fillet

1 lemon (sliced thin)

2 Tbsp olive oil

2 Tbsp butter

1/2 c white wine

1 shallot

1 Tbsp capers

2 carrots (diced)

2 red peppers (diced)

1 c frozen peas

1 zucchini

1 red onion (diced)

2 parsnips (diced)

1 bay leaf

1 Tbsp cumin

1 tsp saffron

Salt and pepper


Begin by portioning the salmon into four portions of about five or six ounces each. Now find a deep pan, one that can hold the liquid the salmon will be cooking in, and add the sliced lemon, white wine, capers, and a cup of water, cover in tin foil, and cook in a 400-degree oven for 20 minutes.

Toss the cut vegetables in the olive oil and roast them in the 400-degree oven for 15 minutes. While this is happening, add the shallot, saffron, bay leaf, and cumin to two-and-a-half cups of water and bring to a boil.

Once the mixture has been brought to a boil, remove the bay leaf and pour the hot mixture over the couscous and cover with aluminum foil. Let the couscous steam in the liquid for five minutes, then fork in one tablespoon of butter. When the vegetables are done, mix them into the couscous and top them with salmon.

The remaining poaching liquid can be reduced and you can add another tablespoon of butter to the liquid to make a nice sauce to finish the dish.

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