Salmon with Couscous Pilaf

The couscous does not need to be cooked before going into the baking dish; it will steam in the oven along with the fish and vegetables.

  • Prep:
  • Total Time:
  • Servings: 4
Salmon with Couscous Pilaf

Source: Everyday Food, March 2005

Ingredients

  • 1 pound carrots (about 6 medium), quartered lengthwise and sliced 1/8 inch thick diagonally
  • 1 cup uncooked couscous
  • 1/2 cup slivered almonds
  • 1/2 cup raisins
  • 1/4 cup chopped fresh mint
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 4 skinless salmon fillets (6 to 8 ounces each)
  • Lemon wedges, for serving

Directions

  1. Preheat oven to 450 degrees. In a 9-by-13-inch baking pan, mix together carrots, couscous, almonds, raisins, mint, oil, 1 1/4 cups water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.

  2. Place salmon fillets on top of couscous mixture; season generously with salt and pepper. Cover pan with foil; bake until fish is opaque throughout, 30 to 35 minutes.

  3. Transfer fish to plates. Fluff couscous with a fork; serve with fish and lemon wedges.

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