Baked Salmon Fillet with Couscous Salad

Baked salmon with couscous salad and arugula chimichurri sauce

By: Jason Congleton, Signature Chef

Prep Time: 30 to 35 minutes
Cook Time: 12 to 15 minutes

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

Arugula Chimichurri Sauce:
1/3 cup chopped fresh cilantro
1 ¾ cups chopped arugula
2 Tablespoons and 2 teaspoons canola oil
1 Tablespoon and 1 teaspoon chopped fresh mint
½ teaspoon lemon juice
1 Tablespoon water
1/8 teaspoon crushed red pepper flakes
½ teaspoon granulated garlic
1 teaspoon red wine vinegar
½ teaspoon Kosher salt
½ teaspoon ground black pepper

Couscous Vegetable Salad:
¾ teaspoon True lime juice crystals or lime zest
¾ teaspoon white wine vinegar
1/8 teaspoon ground cumin
1 teaspoon granulated garlic
1 1/8 teaspoons ground black pepper, divided
1 1/8 teaspoons Kosher salt, divided
1/3 cup olive oil
¼ cup and 2 Tablespoons water
¼ cup raw couscous
1/3 cup diced red bell peppers
1/3 cup diced bell green peppers
1/3 cup diced red onions
¼ cup canned fire roasted diced tomatoes
1 ½ Tablespoons canned low sodium cannellini beans, rinsed and drained
1/3 cup chopped fresh cilantro

Baked Salmon Fillet with Couscous Salad:
¼ cup olive oil
¼ cup lemon juice
2 teaspoon Mediterranean seasoning
1-pound fresh Atlantic salmon fillets, cut into 4 equal pieces
4 teaspoons thinly sliced green onions

Allergens:

Fish, Gluten, Soy, Wheat

Nutritional Information

Directions:

To Prepare Arugula Chimichurri Sauce: In a food processor or blender, combine all ingredients. Process until smooth. Cover and hold refrigerated until ready to use. Stir well before using.
To Prepare Couscous Vegetable Salad: In a stainless-steel bowl, combine lime crystals or zest, vinegar, cumin, granulated garlic, 1/8 teaspoon black pepper and 1/8 teaspoon salt. Slowly whisk in olive oil until incorporated. Refrigerate until ready to use. Bring water to a boil. Stir in couscous. Remove from heat and cover tightly. Let stand for 5 minutes. Fluff with a fork. In a stainless-steel bowl, combine all ingredients. Toss gently to evenly coat and distribute. Refrigerate until ready to use.
To Prepare Baked Salmon Fillet with Couscous Salad: In a stainless-steel bowl, combine olive oil, lemon juice and seasoning for marinade. Mix until well-blended. Pour mixture over salmon to evenly coat. Cover, and place in refrigerator for at least 30 minutes to marinate. Drain and discard excess marinade. Spray a sheet pan with cooking spray. Place marinated salmon, skin side down, on sheet tray. Bake in a preheated 400 degree Fahrenheit oven for 12 to 15 minutes or until fish is firm and cooked through. Spread 2 Tablespoon arugula chimichurri sauce in center of service plate. In order, top with: 1 cup vegetable couscous salad, 1 piece of salmon, 1 teaspoon sliced green onions. Enjoy immediately!

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Recipe Tags: Entertaining, Family Dinner, Holiday, Rice and Grain, Seafood, Vegetable, Fish, Gluten, Soy, Wheat, Entrées, Fall, Spring, Summer, Winter,