| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 skin-on center-cut wild salmon fillets (about 1 inch thick; 5 ounces each)
- Kosher salt and freshly ground pepper
- 2 teaspoons extra-virgin olive oil
- 1 small white onion, finely chopped
- 1/2 cup frozen peas
- 3/4 cup low-sodium chicken broth
- 1/3 cup sliced pitted Spanish olives with pimientos
- 1/4 cup golden raisins
- 2 tablespoons salted roasted pepitas (green pumpkin seeds)
- 1 tablespoon hot sauce
- 1/2 cup couscous
- Lime wedges, for serving
Instructions
- Season the salmon with salt and pepper. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon skin-side down and cook until almost cooked through and the skin is dark golden and crisp, about 8 minutes. Flip the salmon and remove the skillet from the heat; let sit until just cooked through, about 5 minutes.
- Meanwhile, heat the remaining 1 teaspoon olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the peas, chicken broth, olives, raisins, pepitas, hot sauce, 1/2 teaspoon salt and a few grinds of pepper. Increase the heat to high and bring to a boil, then stir in the couscous. Remove from the heat, cover and let sit 5 minutes.
- Fluff the couscous with a fork. Serve the salmon with the couscous and lime wedges.
Nutrition Facts
| Calories | 370 |
| Total Fat | 11 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 66 milligrams |
| Sodium | 631 milligrams |
| Carbohydrates | 32 grams |
| Dietary Fiber | 3 grams |
| Protein | 35 grams |
| Sugar | 8 grams |
Reviews
The couscous was the star of this dish. It had ever flavor balanced – sweet, salty, savory. The pepitas added a great crunch!
Loved this recipe. Couscous was great. We grilled the salmon and it worked well. So simple and so good!