Roast Salmon with Couscous Crust Recipe

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Aubree Modified: October 19, 2021
Roast Salmon with Couscous Crust Recipe

How To Make Roast Salmon with Couscous Crust

Make a classy seafood dish with this roast salmon topped with crisp couscous. It comes with a leek and wine sauce for a flavorful finish.

Preparation: 11 minutes
Cooking: 24 minutes
Rest Time: 20 minutes
Total: 55 minutes

Serves:

Ingredients

  • 1cupboiling water
  • 1cupinstant couscous
  • 2tbspextra virgin olive oil
  • 2slicelean bacon
  • 1clovegarlic
  • 6black olives,oil-packed
  • 1tbspflat leaf parsley,chopped
  • salt and freshly ground pepper
  • 4salmon fillets,center cut
  • 1leek
  • ½cupfruity Pinot Noir
  • 2tbspred wine vinegar
  • 1shallot
  • 4ozunsalted butter,(1 stick) well chilled

Instructions

  1. Preheat the oven to 500 degrees F.

  2. In a small heatproof bowl, pour the boiling water over the couscous.

  3. Cover with a plate and let stand for about 20 minutes until the water has been completely absorbed.

  4. In a small skillet, heat 1 tablespoon of olive oil. Add the diced bacon and cook over moderate heat for about 4 minutes until it is lightly crisp.

  5. Add the minced garlic and cook until the garlic is fragrant.

  6. Remove the bacon from the heat and stir in the olives, parsley, and couscous. Season lightly with salt and pepper.

  7. Put the salmon fillets on a lightly oiled baking sheet, skinned side down, and season with salt and pepper.

  8. Carefully mound the couscous on the fillets, pressing lightly to help it adhere.

  9. Bake the salmon in the upper third of the oven for about 10 minutes, or until the topping is crisp and the salmon is just cooked through.

  10. Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon of olive oil.

  11. Add the leek, cover, and cook over moderately low heat for about 6 minutes until softened. Scrape the leek onto a plate.

  12. Add the Pinot Noir, vinegar, and shallot to the saucepan and boil over moderately high heat for about 4 minutes until the liquid has reduced to 2½ tablespoons.

  13. Remove the pan from the heat and whisk in the butter, 1 tablespoon at a time; return the pan to the heat only as necessary to keep the sauce warm. Do not let the sauce boil.

  14. Stir the leeks into the sauce and cook just until heated through. Season the sauce with salt and pepper.

  15. Serve at once with the salmon.

Nutrition

  • Calories: 1371.15kcal
  • Fat: 89.59g
  • Saturated Fat: 29.66g
  • Trans Fat: 0.95g
  • Monounsaturated Fat: 28.78g
  • Polyunsaturated Fat: 18.11g
  • Carbohydrates: 41.84g
  • Fiber: 3.71g
  • Sugar: 2.22g
  • Protein: 89.49g
  • Cholesterol: 288.32mg
  • Sodium: 1465.90mg
  • Calcium: 90.35mg
  • Potassium: 1671.11mg
  • Iron: 3.02mg
  • Vitamin A: 219.44µg
  • Vitamin C: 20.87mg
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