Couscous is a wee little pasta made of semolina flour and if you’re not cooking it on weeknights you’re missing out. It cooks in seconds and offers a blank canvas for any culinary creation. In this recipe, we amp up the couscous with pickled peppers, pistachios, and crunchy snap peas. We pair it with gorgeous filets of wild salmon, coated in curry, and sauteed in a sticky sweet glaze. We hope our creative combination of flavors and textures in this dish will inspire you to see what you can create with couscous in your kitchen.
Satisfy your sweet tooth with this easy-to-make recipe for Honey Salmon with Snappy Couscous.
1. Info for Honey Salmon with Snappy Couscous
- Cook Time: 15 min
- Total Time: 15 min
- Servings: 4
- Calories: 300.76 kcal
2. Ingredients for Honey Salmon with Snappy Couscous
- pickled peppers in oil
- 4 filets salmon
- 1 tablespoon curry powder
- 1 orange
- ¼ cup pistachios (or any nut you have in the pantry)
- 1 cup couscous
- 1 tablespoon honey
- 1 cup snap peas
- salt (staples)
- yogurt (nice-to-have)
- mint (nice-to-have)
3. Directions:
- equipment: large pan for salmon, grater or microplane
- Place your large pan over medium/high heat. Drizzle the pickled pepper oil in the pan. Season the salmon filets with curry powder and salt. Add your salmon filets to the pan, seasoned side down, away from you. Now season the second side with curry powder and salt and let cook. Get some water boiling for your couscous, about 2 cups.
- Meanwhile, zest the orange, then cut it in half and set aside. Roughly chop the pistachios and pickled peppers and set aside.
- Pour the couscous into a bowl and cover with boiling water. Now cover the bowl with a lid or plate, allowing the couscous to steep.
- The salmon has been cooking for about 5 minutes, it’s time to flip the salmon. Juice the orange over the salmon in the pan and save the rind. Add the orange zest and honey to the pan. Tip your pan and baste the filets with the sauce. The sauce should be thickening up by now. Turn off the heat to prevent it from burning.
- Uncover the couscous and pour into a large bowl. Add your pistachios and pickled peppers to the bowl. Slice the snap peas, slice on the bias if you want to get fancy. Add the snap peas to the couscous and season with salt. Stir to combine.
- To serve, spoon about a cup of couscous onto your plate. Top the couscous with a filet of salmon, gently breaking up the salmon with the back of a spoon as you plate. Top the entire dish with the glaze. If you have it on hand you can garnish the dish with a dollop of yogurt or a few mint leaves.
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