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Savoury Poached Salmon and Curried Couscous

Serves 4.


    Savoury Poached Salmon and Curried Couscous

    Israeli or pearl couscous is called ptitim in Israel. Small balls of toasted semolina flour are a type of pasta. With a lovely smooth texture and the ability to take on many delicious flavours and aromatics, it’s an easy solution for dinner. For the gluten free, substitute with short-grain rice.


    Wine Pairing: Les Hauts de Lagarde 2013, Bordeaux, France

    Tip: This dish is also delicious served at room temperature, if you wish. Refrigerate poached salmon, snap peas, and prepared couscous separately just until no longer hot. Then arrange and serve as above, garnished with almonds and green onions.


    Savoury Poached Salmon and Curried Couscous


    Poached Salmon
    • 4 - 3 oz (85 g) wild salmon fillets, skin on
    • 1 cup (250 mL) organic dry white wine
    • 1 cup (250 mL) water
    • 1 lemon, thinly sliced
    • 2 bay leaves
    • 2 sprigs Italian parsley
    • 1 cup (250 mL) sugar snap peas
    Curried Couscous
    • 4 Tbsp (60 mL) coconut oil or extra-virgin olive oil, divided
    • 1 cup (250 mL) Israeli couscous, also known as pearl couscous
    • 1/4 cup (60 mL) plain yogurt
    • 1 tsp (5 mL) white wine vinegar
    • 1 tsp (5 mL) curry powder
    • 1/4 tsp (1 mL) ground turmeric
    • 1 tsp (5 mL) sea salt
    • 1 tsp (5 mL) freshly ground black pepper
    • 1 small carrot, peeled and coarsely grated
    • 1/2 cup (125 mL) minced cilantro
    • 1/2 cup (125 mL) dried currants
    • 1/4 cup (60 mL) unblanched sliced almonds, lightly toasted
    • 2 whole green onions, thinly sliced


    Per serving:

    • calories590
    • protein31g
    • fat24g
      • saturated fat3g
      • trans fat0g
    • carbohydrates61g
      • sugars15g
      • fibre6g
    • sodium659mg



    Cut salmon into 4 single servings.


    In large, deep frying pan, bring wine, water, lemon, bay leaf, and parsley to a gentle simmer. Add salmon fillets, skin side down. Add a little more water if necessary to completely cover salmon. Cover pan with lid and gently poach over low heat for 5 minutes. Scatter sugar snap peas overtop. Remove pan from heat and set aside, keeping covered.


    Meanwhile, cook couscous. Bring 2 cups (500 mL) water to a boil. Stir in 1 Tbsp (15 mL) oil and couscous. Reduce heat and simmer, uncovered, for 7 to 10 minutes, or until couscous absorbs the liquid but is still firm. Give it a quick stir every minute. Remove from heat, cover, and set aside for 2 to 3 minutes. Fluff with fork.


    Whisk together yogurt, remaining oil, vinegar, and seasonings. Stir to blend. Pour over fluffed couscous and mix well. Fold in carrot, cilantro, and currants. Stir in more seasonings to taste, if you wish.


    Remove salmon and peas from poaching liquid. Discard liquid. Peel skin from fillets.


    Spoon couscous onto large platter or divide among 4 individual serving bowls. Place salmon fillet on top and surround with snap peas. Sprinkle with toasted almonds and green onions.


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    This recipe is part of the Eat Organic collection.



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