Terrance Brennan offers these presentation tips: Pack the Vegetable Couscous into individual molds and invert onto plates. Set aside some of the sautéed vegetables from the Vegetable Couscous to garnish the salmon fillet. Surround the salmon with small dollops of the Harissa Vinaigrette and yogurt, and garnish with shredded fresh mint leaves.
1 teaspoon fennel seeds
1 star anise pod
2 1/2 tablespoons ground cumin
2 teaspoons ground red pepper
1 teaspoon ground cardamom
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
6 (6-ounce) salmon fillets, skinned
2 tablespoons paprika
2 teaspoons ground cumin
1 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon sherry vinegar
2 red bell peppers, roasted and peeled (about 3/4 cup)
1 garlic clove
1 tablespoon olive oil
3/4 cup finely diced zucchini
3/4 cup finely diced peeled eggplant
1/2 cup finely diced red bell pepper
1/2 cup finely diced yellow bell pepper
1/2 cup finely diced onion
1 3/4 cups water
1/2 teaspoon salt
1 1/4 cups uncooked couscous
1/2 cup finely diced tomato
1/3 cup finely chopped ripe olives
1 tablespoon chopped fresh mint
1/8 teaspoon black pepper
6 tablespoons plain fat-free yogurt
Shredded fresh mint leaves (optional)
How to Make It
Preheat oven to 450°.
Prepare Spiced Salmon:
Place fennel and star anise in a spice or coffee grinder, and process until ground. Combine fennel mixture, ground cumin, ground red pepper, cardamom, turmeric, coriander, and cinnamon in a large zip-top plastic bag. Add salmon, and toss gently to coat. Seal bag and marinate salmon in refrigerator 1 hour, turning bag occasionally.
Prepare Harissa Vinaigrette:
Combine all ingredients in a blender; and process until smooth. Cover and set aside.
Prepare Vegetable Couscous:
Heat oil in a large nonstick skillet over medium-high heat, and add zucchini and next 4 ingredients (zucchini through onion). Sauté zucchini mixture 2 minutes or until vegetables are crisp-tender. Reserve 2 tablespoons sautéed vegetables for garnish.
Bring water and salt to a boil in a large saucepan, and gradually stir in couscous. Remove from heat, and cover; let stand 5 minutes. Fluff with a fork. Stir in remaining sautéed vegetables, tomato, olives, mint, and black pepper. Set aside; keep warm.
To complete recipe:
Remove Spiced Salmon from bag. Wipe skillet with a paper towel; wrap handle of skillet with foil. Coat pan with cooking spray; heat over medium-high heat until hot. Add salmon; sauté 4 minutes per side. Place skillet in oven; bake at 450° for 4 minutes.
Place 1 1/4 cups Vegetable Couscous on each of 6 serving plates; top with a salmon fillet and 1 teaspoon reserved sautéed vegetables. Spoon 1 tablespoon Harissa Vinaigrette and 1 tablespoon yogurt in small dollops around salmon. Garnish with shredded fresh mint leaves, if desired.
Note: Harissa Vinaigrette can be prepared in advance; cover and chill. Leftover vinaigrette may be used as a sauce for vegetables or as a condiment for meats.
Picholine, New York City
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