Name: Pan-fried Salmon with Aromatic Couscous
Prep time: 20 min
Total time: 25 min
Yield: serves 4 people
Cuisine: Nordic
Ingredients: 160 g couscous (1 cup); 3 tbsp olive oil; 1/2 lengthwise cut eggplant; 2 cloves of garlic; 2 sprigs of parsley; 2 tbsp chopped black olives (approx.10 olives); 150 g roasted red pepper (5.3 oz); 1 tbsp chopped capers; 1 tsp tahini (optional); 1 lemon (juice and zest); 1 tbsp sesame seeds; 4 leaves of mint; 600 g salmon (21 oz.) (4 fillets); 2 tbsp capers; 1 clove of garlic; 2 tbsp butter

Pan-fried Salmon with Aromatic Couscous

Pan-fried Salmon with Aromatic Couscous, yum, such a treat. So delicious, yummmza. We love dishes like this during the week. It’s quick to make, tasty, colorful, fresh, delicious and pretty healthy too. Also, there was definitely a good fish recipe missing on this blog so it makes us super excited to share this one today. Golden pan seared salmon served with a silky, light lemon butter sauce with capers and garlic. Soooo good you guys. Funny enough, we never ate salmon at our household, my mum and dad always prepared local fishes like trout, seabass or sardines, salmon, not so much. However, a few years ago, I spent some time in Finland, where salmon is a pretty common and popular ingredient, served in stews too, delicious stews for that matter. So I kind of got used to it and now, a few years later I love it, especially when Jernej prepares it in such a delicious way. It’s such a plus that salmon is prepared super fast, in minutes, literally. That makes it the perfect go-to lunch or dinner during the week. In summer we serve it with fresh seasonal vegetables but in autumn and winter we like to prepare this aromatic couscous that’s filled with delicious things like capers, peppers and black olives.

Ingredients

Aromatic Couscous

160 g couscous (1 cup)

3 tbsp olive oil

1/2 lengthwise cut eggplant

2 cloves of garlic

2 sprigs of parsley

2 tbsp chopped black olives (approx.10 olives)

150 g roasted red pepper (5.3 oz)

1 tbsp chopped capers

1 tsp tahini (optional)

1 lemon (juice and zest)

1 tbsp sesame seeds

4 leaves of mint

Pan-fried Salmon

600 g salmon (21 oz.) (4 fillets)

2 tbsp capers

1 clove of garlic

2 tbsp butter

Tools and equipment

bowl

sharp knife

cutting board

frying pan

paper towels

METHOD

couscous

Add couscous to the bowl. Season with salt and pepper, add a tablespoon of olive oil. Stir to combine, then pour over just enough boiling water to cover the couscous (about 350 ml) Cover with a lid or a large plate and leave for about 10 minutes.
Cook the eggplant

Cut the eggplant around 1/2 cm (1/4 inch) deep into the skin to create a crosshatch pattern. Place a skillet over medium - high heat. Add a teaspoon of olive oil. Press the eggplant cut side down into the skillet. Cook for about 5 minutes on each side or until nice and soft.
Aromatic couscous

Chop the garlic and parsley. Slice the black olives on small pieces. Thinly chop the roasted red peppers and cooked eggplant. Add to the couscous in a bowl. Season to taste with salt and pepper. Add a tablespoon of olive oil, juice of half a lemon and zest of one lemon. Sprinkle with sesame seeds and fresh mint. Optionally add a teaspoon of tahini. Stir to combine.
Prepare and pan fry the salmon

Using a paper towel pat dry the salmon fillets. Using a sharp knife score through the salmon, as seen on the photos. Place a frying pan over medium - high heat. When the pan is hot, add a teaspoon of olive oil and the salmon fillet, skin side down. After about 30 second, press the salmon fillet using the fish spatula to get the salmon skin flat which will result in a crispy skin. Cook for 3 - 4 minutes, depending on the thickness of the fillet, then turn the fillet, turn off the heat and cook for another minute.

Tip

Put a salmon fillet in a frying pan by first placing the side looking towards you down, then slowly put the salmon into the hot pan. This way you won't get burned.
Prepare the lemon butter sauce and serve

Remove the pan fried salmon filled from the frying pan. Now add the butter to the same pan. Add the chopped garlic and whole capers. Cook for about a minute, then add one tablespoon of lemon juice. Stir to combine and remove from the heat. Divide the aromatic couscous between four plates. Place a salmon fillet on top of the couscous, drizzle with your delicious lemon butter sauce and sprinkle with fresh parsley. Enjoy.