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Moroccan Salmon with Nectarine Couscous August 24, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I’ve been big on moroccan seasoning lately so it’s no surprise that I came across a recipe with salmon. I recommend you use a firmer nectarine so there is a bit more variation in texture.

Ingredients:

  • 1 tsp paprika
  • 3/4 tsp ground cumin
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cardamom
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp sea salt, divided
  • 4 4-oz boneless salmon fillets, skin on
  • High-heat cooking oil (such as sunflower, safflower, peanut, or grape seed oil), as needed
  • 1/2 cup whole-wheat couscous
  • 2 green onions, chopped
  • 1/2 yellow bell pepper, diced
  • 1 oz pine nuts, toasted
  • 1/2 cup diced nectarine

IMG_1575

 

Directions:

In a small bowl, combine paprika, cumin, ginger, cardamom, black pepper and 1/4 tsp salt. Sprinkle evenly on all sides of salmon, pressing mixture into flesh to adhere.

Heat a grill pan on medium-high and lightly brush with cooking oil. Add salmon, skin side up, and cook for 2 minutes. Turn and cook, skin side down, until salmon is opaque throughout, about 5 more minutes.

Meanwhile, in a small saucepan, bring 3/4 cup water to boil. Stir in couscous and remove from heat. Cover and let stand for 5 minutes. Fluff with fork and stir in onions, bell pepper, nuts, nectarine and remaining 1/4 tsp salt. Divide salmon and couscous mixture among serving plates.

IMG_1576

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