My wife and I spent the month of June exploring the cuisine of Morocco. Lots of chickpeas, cinnamon, cumin, and paprika, dried fruits and lamb. We didn’t venture as far as Andrew Zimmern, however, because I just couldn’t find a good recipe for lamb’s eyes or stingray. Go figure.
For our last day, we had one of Morocco’s national dishes: couscous. Since there was already salmon in the fridge, and the other meat option I had available (pork chops) wasn’t kosher muslim fare, I fired up my trusty netbook, went a-googling for my next victim on the interweb, and found the following delicious recipe from Gaby Dalkin’s blog, appropriately titled “What’s Gabby Cooking?”
Salmon Fillets Over Couscous
Let’s start with the salmon:
- Olive Oil
- 6 One really big fillets of salmon
- 2 Limes Tangerines plus 1 for garnish
- Garlic Powder
- 1/2 tsp Cinnamon
- 1/2 tsp Paprika
- 1/2 tsp Ground Cumin
- Butter tabs for the top of the fish
Add a drizzle of olive oil to a glass baking dish broiler pan covered with foil and place each the salmon fillet in the pan, cut into desired serving sizes. Squeeze the juice of the limes one tangerine over the top of all the salmon and then sprinkle with salt, pepper and the garlic powder cinnamon, paprika, and cumin. Rub spices into the flesh of the fish. Peel remaining tangering and place slices on broiler pan. Add a pad of butter to the top of each fillet and then Cover the dish pan in foil. Bake for 30 minutes in a 350 degree oven, removing foil during last 5-10 minutes.
Once the fish is done it will be served over a bed of Israeli couscous which you need to try. It is 1000 times better than regular couscous and the individual grains are bigger and so tender once cooked. It’s a bit pricey but if you can find it… try it!
For the Israeli couscous you will need:
- 4 2 cups vegetable chicken stock
- 1 tsp Some salt
- 4 tsp 2 tbsp butter
- 2 1 cups Israeli Hodgson Mills whole wheat couscous with milled flax seed and soy
- 1/2 cups diced tomatoes
- 1/2 cup green peas
- 1/2 cup cooked diced carrots
- 1/2 cups feta cheese
- 1 cup green onions
- Handful of fresh cilantro, chopped
In a large pot add the vegetable chicken stock, salt and 1 tbsp butter and bring to a boil. Stir in the couscous, remove from heat, and cover the pot and let sit for about 15 minutes. The couscous will absorb all of the water, once this has happened stir in the tomatoes, peas, carrots, feta and green onions and season with salt and pepper if needed. Transfer the couscous to a large serving platter, garnish with feta cheese and cilantro and place the salmon fillets on top. Serve with wedges of lime the baked tangerine slices.
FINAL RESULTS: The whole family enjoyed this dish, although my toddler initially balked at the texture of the flaxen couscous. As Gaby suggests, this went well with a big salad.
The Recipe: A
My Changes: A