Healthy Mediterranean Pan Seared Salmon and Cous Cous – a delicious recipe with weight Grape Tomatoes, Zucchini, Red Pepper, Red Onion, Salmon, Water. Easy to follow and perfect for any occasion.
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1.
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Chop all your dang veg.
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Rinse your salmon and pat it dry.
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2.
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In small sauce pot, put 1/2 cup water on and bring to boil.
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Add 1/2 cup of cous cous, stir quickly, cover, and remove from heat.
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It will soak up the water.
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3.
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Forget about the cous cous for a second.
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In a large skillet over medium high heat, dump in those 2 tbsp olive oil.
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Let it get nice and hot, and then pop in your minced garlic.
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DO NOT LET THAT GARLIC BURN.
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Just let it get happy and fragrant.
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4.
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Dump in your grape tomatoes whole.
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Toss them around with the garlic and let them heat up.
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Theyll start to burst pretty shortly and when that happens move on to step 5.
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If its taking a while and your garlic is threatening to get cranky I am not against squooshing them a bit with a fork.
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5.
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Add your chopped onion and saute until it sweats.
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Take a deep breath because it smells good.
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6.
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Add the red pepper.
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Saute everything until the onions start to get transparent.
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Flip it all around to get that juice from the tomatoes on everything.
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7.
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Place a smaller nonstick skillet onto another burner and turn on the heat to the higher end of medium high.
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You want to let that pan heat up.
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Leave it alone and go back to your veg.
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8.
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When the onions get floppy and translucent, add your sliced zucchini.
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Stir it all around.
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9.
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Turn down the heat to just below medium (medium low?)
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and cover the skillet.
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The juice from the tomatoes will simmer into everything and it will be good.
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10.
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Remember that pan?
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That hot one over there?
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Place your salmon fillets in it, skin side down.
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Watch out, theyll sizzle.
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DONT WORRY it is not too hot.
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Salmon can take it; its a tough fish.
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11.
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You have to use your eyes for this.
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Cook the salmon skin side down until it is light pink halfway up the side.
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Youll see it!
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At that point, gently loosen the salmon with a spatula and flip it over.
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The skin will be a nice pretty brown.
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12.
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While it cooks the second side, remove the skin carefully with a very sharp paring knife.
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Youll see where its connected to the flesh; just make little sawing motions underneath, keeping the flat of the knife parallel to the pan.
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That salmon is probably spitting some liquid.
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Be careful not to get spattered.
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Use a long fork to hold it if you have to.
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13.
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Keep an eye on your fish.
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It will need about 4 minutes after you flip it to get to medium rare, 5 or six to get to medium.
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After removing the skin and making sure its been the required time for doneness since you flipped it, FLIP IT AGAIN.
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This is a flip just to sear the now naked previously skinned side.
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It also lets you get up in there to check doneness.
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Dont let it cook after the second flip too long.
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14.
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Take a fork and poke it in over the thickest part of the fish.
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Turn the fork slightly.
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If the fish is opaque, its done.
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It doesnt have to be nearly white unless thats how you like it.
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You could also forgo the forking and make the OK sign with one hand.
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Poke that bump of muscle under your thumb and feel the muscle.
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Now poke the fish.
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They should feel the same.
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If you have no idea what Im talking about, use the fork, Luke.
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Remove from heat and let rest for a sec.
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15.
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Dump your chiffonade of basil into your veg.
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Dump your chives in too.
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Give them a stir.
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Yumm.
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16.
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Time to assemble!
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Remember that cous cous?
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Take the cover off and fluff it with a fork.
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Dump it into the tomatoey veg concoction and stir it up.
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I really just like the cous cous for texture, so it wont look like theres much in there but it will be good.
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Spoon a ton of that goodness onto plates.
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17.
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Lay your fillet on top of that delicious mound.
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Serve with a glass of chardonnay if youre feeling fancy.
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If youd rather red, I would go with a pinot noir.
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18.
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Eat that thing.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 5 ounces, weight Grape Tomatoes (or Cherry Tomatoes), 1 whole Zucchini, Sliced Into Circles, 1 whole Red Pepper Chopped, ⅔ cups Red Onion, Chopped, and more.
Yes, Healthy Mediterranean Pan Seared Salmon and Cous Cous falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.