Salmon is absolutely a fan favorite in this american / canadian household and this is the top of the rolodex of salmon options. The herby couscous supports the bold salmon flavors and a lemony zest that pulls it all together.
Ingredients
- - 2 lbs salmon, cut into individual servings
- For the rub:
- - 1 tbsp paprika
- - 1 tbsp onion powder
- - 1 tbsp garlic powder
- - 1 tbsp Italian seasoning
- - 1/2 tsp cayenne pepper
- - 1 tsp salt
- For the couscous:
- - 1 1/3 c. pearled (Israeli) couscous
- - 2 c. water
- - 1 tbsp butter
- - 1 chicken bouillon cube
- - 1 tbsp fresh dill, minced
- - 1 tbsp fresh parsley, minced
- - 1/2 red bell peper
- - 1/2 yellow squash
- - 3-8 asparagus spears, depending on thickness
- For the Burre Blanc (optional):
- - 2 tbsp minced shallots
- - 1/2 c. white cooking wine
- - 1/2 lemon's worth of juice
- - 2 tbsp cream
- - 2 tbsp butter
Instructions
- Prep the veggies for grilling by drizzling with olive oil, salt and pepper. Grill on medium high, 2-3 per side, or until good grill marks have appeared, but veggies are not completely soft. Remove from grill, cool, and largely dice.
- Combine all ingredients in the rub, and coat each piece of salmon completely in the rub, patting to ensure adhesion. Grill on medium heat, 3-5 minutes a side until cooked through.
- In a medium suacepan, combine couscous, water, butter, and bouillon until it comes to a boil. Reduce heat to medium low and simmer for 8-10 minutes until couscous is cooked through.
- For the burre blanc, combine shallots, wine, cream, and lemon juice in a small suacepan over medium heat until shallots are cooked through and liquid has reduced by half. Remove from heat and whisk in butter, one tablespoon at a time until fully combined.
- Combine herbs and diced veggies with couscous, and plate with couscous on the bottom, salmon on top, and drizzled with the burre blanc.
- FEAST!
