2 Meals-Salmon and Couscous Skillet Supper/Pasta and Salmon
Recipe: Salmon and Couscous Skillet Supper
Summary: Grill a larger quantity of salmon so that the reserve salmon can be used for a second meal. The lemon flavor used in grilling the salmon is a perfect compliment to both the couscous dish and the pasta dish.
Ingredients
- 6- 1 1/2″ thick Salmon Filet’s – reserving 2 filet’s for the second dish
- 1 Tbsp. Wildtree Zesty Lemon Grapeseed Oil, #10228
- 3-4 tsp Lemon Rosemary Blend, #10356
- 1 ½ tbsp Wildtree Grapeseed Oil – Garlic, #10226
- 1 ½ cups Israeli or Middle East Couscous
- 1 Shallot, minced
- 3 cups Water
- 2 tbsp Wildtree Onion & Chive Blend, #10413
- 2 tbsp Wildtree Grapeseed Oil – Zesty Lemon, #10228 or 2 tbsp Lemon Juice plus 1 tbsp Natural GSO
- ½ cup Peas, frozen
- Salt & Black Pepper
Instructions
- Whisk together the 2 tablespoons of Zesty Lemon GSO, and the Onion & Chive blend – Set aside to let flavors develop
- Heat a well oiled grill to medium-high heat
- Brush the salmon with Zesty Lemon Grapeseed Oil
- Sprinkle with the Lemon Rosemary Blend
- Grill for 5-7 minutes first side & 2-4 minutes flip side
- Set aside 2 salmon filet’s for the second meal- Pasta with Salmon
- Meanwhile, preheat a 12-inch nonstick skillet to medium high heat and add 1½ tbsp of Garlic GSO
- Add couscous and toast until light golden, about 2 minutes -Stir in shallot and cook another 30 seconds
- Stir in water and cook over high heat until liquid is absorbed and couscous is tender, about 12 minutes
- Stir the Zesty Lemon/Chive Oil into the skillet & heat for just another minute
- Turn off the heat & sprinkle peas over couscous- Cover, and let warm through, about 2 minutes
Variations
Recipe: Pasta with Salmon
Summary: Recipe from Best 30-Minute Recipe Cookbook by Cooks Illustrated. Fresh tarragon is key to this dish–don’t substitute dried. Boil the pasta until it is just shy of your preferred doneness, as it will continue to cook for a few minutes with the sauce. While you might be tempted to use canned salmon here–don’t. It won’t taste nearly as good as fresh.
Ingredients
- 1 tbsp Butter, unsalted
- 1 Shallot, minced
- 1 cup Heavy Cream
- 8 ounces Fettuccine or Linguine
- Salt & Black Pepper
- 1 cup Frozen Peas, thawed
- 1 tbsp Tarragon, fresh & minced
- 2 cups Salmon- the pre-cooked reserve, flaked
Instructions
- Bring 3 quarts water to boil in large pot.
- Melt butter in small saucepan over medium heat. Add shallot and cook until softened, about 2 minutes.
- Stir in cream, bring to simmer, and cook until thickened and reduced to about 3/4 cup, about 6 minutes. Set sauce aside, off heat.
- Stir pasta and 1/4 teaspoon salt into boiling water and cook until pasta is just shy of al dente. Reserve 1/2 cup of cooking water, then drain pasta.
- Return drained pasta to pot over low heat, stir in cream mixture, peas, and tarragon.
- Gently fold in salmon & cook, stirring until sauce clings to pasta and salmon and peas have heated through, about 1 minute.
- Add reserved pasta cooking water as needed to adjust sauce consistency. Season with salt and pepper to taste and serve.
Quick Notes
Since I serve recipes that contain cream sparingly, this scrumptious recipe is a treat. The 30-Minute cookbook offers this introduction:
One of the easiest ways to transform last night’s salmon into a second meal is to incorporate it into a pasta dish. The recipes we tried from other books, however, tasted incredibly bland or felt unfinished. These recipes usually toss flaked salmon with hot pasta, peas, and ricotta, which isn’t all that appealing (or tasty) We found that all it took to elevate this easy dish to an elegant meal was to make a very simple cream reduction and then add peas and fresh tarragon to it along with the pasta and salmon. To keep the salmon from breaking up too much, gently stir it into the pasta toward the end of cooking.
Click to order —> www.MyWildtree.com/maryrose/
Microformatting by hRecipe